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- 1 pound lamb shanks or beef stew meat, cut into bite-sized chunks - 1 cup pearl barley, thoroughly rinsed - 2 large carrots, diced into uniform pieces - 2 stalks of celery, diced - 1 large onion, finely chopped - 1 parsnip, peeled and diced Scotch broth is a warm hug in a bowl. You start with hearty meat, like lamb shanks or beef stew meat. This gives the broth a deep flavor. Next, pearl barley adds a chewy texture. It also makes the broth filling. You’ll want to add a mix of vegetables. Carrots and celery bring sweetness. Onion adds depth, while parsnip gives a hint of earthiness. - 1 bay leaf - 2 teaspoons dried thyme - Salt and freshly cracked black pepper, to taste Herbs and spices are key to great Scotch broth. Dried thyme adds a lovely aroma. A bay leaf gives a subtle earthiness that rounds out the dish. Don't forget salt and pepper to enhance all the flavors. Adjust these to your taste. - Fresh parsley, chopped for garnish - Suggestions for bread accompaniments Garnishes add a fresh touch. Chopped parsley brightens your broth. It also adds color. Pair your Scotch broth with crusty bread. This makes each spoonful more satisfying. Enjoy every bite! {{ingredient_image_2}} Browning the meat is a key step for flavor. It creates a nice crust and enhances the taste. Start by heating oil in a large pot over medium-high heat. Once hot, add the lamb shanks or beef stew meat. Sear the meat for 6 to 8 minutes until it is brown on all sides. This browning adds depth to your broth. After browning, remove the meat and set it aside. Next, sauté the vegetables in the same pot. Use the leftover juices from the meat to add flavor. Add the chopped onion, diced carrots, parsnip, and celery. Stir them for 5 to 7 minutes. You want the onion to turn translucent and the vegetables to soften. This step builds a solid base for your broth. Now it's time to combine everything. Return the browned meat to the pot. Add the rinsed pearl barley and pour in 6 cups of water or vegetable broth. Stir well to mix all the ingredients. Tuck in the bay leaf and sprinkle the dried thyme. Season it with salt and freshly cracked black pepper. Bring the mixture to a rolling boil. Once boiling, lower the heat and cover the pot with a lid. Let it simmer for about 1.5 to 2 hours. This slow cooking makes the meat tender and allows the barley to cook through. If the broth gets too low, add more water or broth as needed. To make your Scotch broth shine, adjust the seasonings. Start with salt and pepper. Taste as you go. If it needs more depth, add a touch of garlic powder or onion powder. These small tweaks can boost the flavor. To enhance the broth's richness, try using homemade stock. If you use store-bought, choose a good quality brand. You can also add a splash of red wine or balsamic vinegar for complexity. These will bring warmth and depth. For meat, lamb shanks work best, but you can use beef. If you choose beef, opt for chuck or stew meat. Each brings its unique flavor. Just brown it well to lock in the juices. The searing step is key for great taste. Soaking pearl barley helps it cook more evenly. Rinse it under cold water for a few minutes. If you soak it for a few hours, it will cook faster and become tender. Serve Scotch broth in deep bowls for a cozy feel. Garnish with fresh parsley for color and freshness. This adds a lovely touch. Pair it with warm crusty bread or a slice of buttered soda bread. The bread will soak up the rich broth, making every bite delightful. Pro Tips Choose the Right Meat: Opt for lamb shanks for a richer flavor, or beef stew meat for a heartier option. Both will enhance the broth's taste. Barley Rinsing: Thoroughly rinsing the pearl barley helps remove excess starch, preventing the broth from becoming too thick and cloudy. Adjusting Seasoning: Always taste and adjust seasoning towards the end of cooking. This ensures you achieve the perfect flavor balance. Garnishing with Freshness: Adding freshly chopped parsley just before serving brightens the dish and adds a lovely fresh flavor contrast. {{image_4}} You can make a tasty vegetarian version of Scotch broth. Instead of using meat, try using mushrooms for a hearty flavor. Shiitake or portobello mushrooms work great. You can also add lentils for protein. For broth, use vegetable broth instead of water. This keeps the dish rich and full of flavor. Scotch broth varies by region in Scotland. In some areas, people add different vegetables like turnips or leeks. Others might use different meats, like chicken or even game. Each region has its own twist, making Scotch broth unique. These variations reflect local tastes and available ingredients. You can change up the ingredients based on the season. In spring, add fresh greens like spinach or kale. Summer can include zucchini or fresh peas. In autumn, use root veggies like sweet potatoes or squash. Winter calls for hearty vegetables that warm you up. Adapting the recipe makes it fresh all year long. To keep your Scotch broth fresh, cool it first. Then, transfer it to airtight containers. This helps prevent spoilage and keeps flavors intact. Store the broth in the fridge for up to three days. If you want to keep it longer, freezing is a great option. Just follow these steps: - Let the broth cool completely. - Pour it into freezer-safe containers, leaving space for expansion. - Label each container with the date. When you’re ready to enjoy the broth again, reheating properly is key. Start by defrosting if frozen. You can do this overnight in the fridge or use a microwave. When reheating, follow these steps: - Pour the broth into a pot over medium heat. - Stir often to avoid sticking. - Heat until it reaches a gentle boil. - Taste and adjust seasoning if needed. Scotch broth lasts about three days in the fridge. If you freeze it, it can last for three months. For the best taste, use it within two months. Always check for off smells or changes in color before consuming. This ensures you enjoy your broth at its best! Scotch broth has roots in Scotland and dates back centuries. It began as a way to use leftover meat and grains. Over time, it became a staple dish in Scottish homes. People often made it in cold months for warmth and comfort. It carries cultural importance, representing Scottish hospitality and tradition. Yes, you can make Scotch broth in a slow cooker! Here’s how: - Brown the meat: Before placing it in the slow cooker, sear the meat in a pan. - Sauté vegetables: Cook the onion, carrots, celery, and parsnip first for better flavor. - Combine ingredients: Add the meat and vegetables to the slow cooker. - Add liquid: Pour in 6 cups of water or vegetable broth. - Season: Stir in the bay leaf, thyme, salt, and pepper. - Cook: Set your slow cooker to low for 6-8 hours or high for 4 hours. This method lets flavors meld beautifully. Scotch broth is quite healthy! Here are some benefits: - Protein: The meat adds protein, which is essential for muscle health. - Fiber: Pearl barley and vegetables provide fiber, aiding digestion. - Vitamins and minerals: Carrots, celery, and parsnips are packed with nutrients. - Low in fat: If you trim excess fat from the meat, this dish can be low in fat. Overall, Scotch broth is a nourishing and satisfying meal option. Scotch broth is a hearty dish packed with flavor. We discussed key ingredients like lamb, pearl barley, and flavorful herbs. You learned about the steps to create the perfect broth, from browning meat to simmering it right. We also explored tips for enhancing flavor and shared variations for all diets. Lastly, you found out how to store leftovers properly. Making Scotch broth brings warmth and joy to any meal, so get cooking and enjoy!

Hearty Highland Scotch Broth

A comforting and hearty broth made with tender meat, vegetables, and pearl barley.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Course Main Course
Cuisine Scottish
Servings 6
Calories 350 kcal

Ingredients
  

  • 1 pound lamb shanks or beef stew meat, cut into bite-sized chunks
  • 6 cups water or vegetable broth
  • 1 cup pearl barley, thoroughly rinsed
  • 2 large carrots, diced into uniform pieces
  • 2 stalks celery, diced
  • 1 large onion, finely chopped
  • 1 large parsnip, peeled and diced
  • 1 leaf bay leaf
  • 2 teaspoons dried thyme
  • to taste Salt and freshly cracked black pepper
  • 1 cup frozen peas
  • for garnish Fresh parsley, chopped

Instructions
 

  • In a large pot, heat a splash of oil over medium-high heat. Add the lamb shanks or beef stew meat and sear until browned on all sides, about 6-8 minutes. Once browned, remove the meat from the pot and set aside on a plate.
  • In the same pot, add the finely chopped onion, diced carrots, parsnip, and celery. Sauté the mixture, stirring occasionally, for about 5-7 minutes or until the vegetables begin to soften and the onion is translucent.
  • Return the browned meat to the pot. Add the rinsed pearl barley and pour in 6 cups of either water or vegetable broth. Stir to combine.
  • Tuck in the bay leaf and sprinkle in the dried thyme. Season generously with salt and pepper. Bring the whole mixture to a rolling boil, then reduce the heat to low and cover with a lid.
  • Allow the broth to simmer gently for approximately 1.5 to 2 hours. The goal is for the meat to become tender and the barley to cook through, stirring occasionally. If the broth level gets low, add additional water or broth as needed.
  • Once the meat is tender, carefully remove it from the pot. Using two forks, shred the meat into small pieces, discarding any bones and excess fat. Return the shredded meat back into the pot.
  • Incorporate the frozen peas into the broth and continue to simmer for an additional 10 minutes, allowing the peas to heat through. Taste and adjust seasoning as necessary.
  • Turn off the heat and let the broth cool for a few moments before serving hot.

Notes

Serve with warm crusty bread for a delightful meal.
Keyword barley, broth, hearty, lamb, vegetables