Scotch broth

Scotch broth

By
From
Slow
Serves
4-6
Photographer
Tara Fisher

As a northerner, I was brought up on this kind of food. My gran and auntie used to cook dishes like this, what I call fuel food. When we worked in the fields, coming back to a bowl of this gave us something to look forward to. It could be modernized, of course, but classic comfort food like this shouldn’t be subjected to the sous-vide treatment, in my opinion. It’s perfect for the slow cooker, though.

Ingredients

Quantity Ingredient
1kg lamb shoulder, on the bone
100g pearl barley
1 onion
2 carrots
1 swede
2 large potatoes
1 celery stick
1/2 savoy cabbage
2 fresh thyme sprigs
1 litre chicken stock
1 fresh flat-leaf parsley sprig
sea salt
freshly ground black pepper

Method

  1. Place the lamb in a large pan, cover with 2 litres water, then bring it to the boil over a medium heat. Reduce the heat to a gentle simmer and cook for 1½ hours, occasionally skimming off and discarding any foam on the liquid.
  2. Put the pearl barley in a bowl, cover with cold water and set aside. Dice the onion, carrots, swede and potatoes into 1cm cubes. Cut the celery into 1cm lengths. Remove and discard the core from the cabbage, then thinly slice the leaves.
  3. After 1½ hours, drain the pearl barley, discarding the water, and add it to the pan with the thyme and chicken stock, then simmer for a further 15 minutes. Next, add the onion, carrots, swede, celery and potatoes and continue to cook for 10 minutes. Add the cabbage and parsley and cook for a further 5 minutes.
  4. Turn off the heat, carefully lift the lamb out from the liquid and place it on a chopping board. Using two forks, pull the meat from the bone and return it to the pan, discarding the bone. Stir well, season with salt and pepper, then serve.
Tags:
James Martin
Saturday Kitchen
slow cooking
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