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Sunday, August 8, 2010

modified scotch broth, without the scotch bowl

I made scotch broth tonight, with a 5 quart dutch oven instead of a scotch bowl.

The recipe was modified from "Cast Iron Cuisine: From Breakfast to Dessert."

It called for lamb meat and a lamb bone, which I did not have. It also didn't call for beer or cilantro, but I had some that I needed to use up.

Slice up beef steak, brown in the pot, in olive oil. Add chopped onions, garlic cloves, carrots, turnips, celery. Cover to cook down.

Meanwhile, put 1 cup barley in 2 cups beef broth. Bring to a boil, reduce heat, cover. When barley is done, add to soup pot.

Add a little beef broth, some beer, and cilantro.

Add some wondra flour, and continue to cook uncovered to thicken. Add onion powder, garlic powder, black pepper, seasoned salt.

This is best made the day after you have leg of lamb, so you can use the lamb bone and the leftover meat. You would just throw in the bone while cooking, and remove before serving.

There's an authentic recipe here.

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