Gram's Scots broth
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- 2 lb
- lamb stew meat -- neck is what i use for the bones
- 1/4 c
- pearl barley, uncooked not quick barley
- onions- large yellow
- carrot, sliced
- celery stalks include tops
- 1 c
- frozen peas
1Trim excess fat from lamb pieces, but leave a little fat for flavor.
In a large heavy pot cover lamb, onions and barley with water. Add about 1 tsp kosher slat if desired. Bring to a boil over medium heat, cover and cook about 1 1/2 hrs, or until meat separates from bone easily. During boiling process, remove any "scum" from top. Remove from heat, clean off above liquid level on pot, and chill til the following day
2One second day, remove solid fat pieces carefully, along with onions. On medium heat add other ingredients and bring to a slow simmer. Cook for at least 1/2 hour, or until carrots are tender and peas are cooked. Serve with biscuits or crusty bread.