Scotch Broth and Boiled Shin of Beef
Recreate a traditional Scottish classic: Scotch broth made with pearled barley, dried peas, and slow-cooked shin of beef, served in a flavorful, hearty soup. Perfect for warming up on a cold day.
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Cooking tools:
- Stockpot
- Saucepan
- Skillet
- Stove
- Chef's knife
- Cutting board
- Kitchen scale
- Fine-mesh sieve
- Ladle
- Slotted spoon
- Mixing bowl
- Serving bowl
- Serving platter
- Plate
Ingredients
- 1 shin of beef on the bone (no more than 2.5kg)
- 2.5kg beef bones
- 2 tbs tomato puree
- 1 large carrot
- 1 large onion
- 1 large leek
- 3 sticks of celery
- 4 bay leaves
- 4 sprigs of thyme
- 6 litres of water
- 1 medium swede
- 1 small celeriac
- 2 medium leeks
- Half a small savoy cabbage
- 150g pearled barley
- 150g split yellow peas
- 150g green lentils
- 250-400g chestnut mushrooms
- 2 medium onions
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