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Scotch Broth
by
Dave Sacerdote
Calificación: 4.0
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%3C/p%3E%3Cp%3EAnyway,%20Scotch%20Broth%20is%20gone%20from%20the%20American%20market.%20%20It's%20still%20available%20in%20Canada,%20so%20maybe%20I'll%20take%20a%20drive%20up%20to%20Quebec%20sometime%20and%20smuggle%20some%20back.%20%20Until%20then,%20I'll%20have%20to%20be%20satisfied%20with%20making%20my%20own.%3C/p%3E%3Cp%3EScotch%20Broth%3C/p%3E%3Cp%3ELamb%20neck%20bones%20have%20a%20lot%20of%20muttonylicious%20flavor%20with%20a%20decent%20charge%20of%20meat,%20but%20they%20aren't%20always%20easy%20to%20find.%20%20You%20can%20substitute%20a%20couple%20of%20cheap%20lamb%20shoulder%20chops%20or%20a%20shank%20if%20you%20prefer.%3C/p%3E%3Cp%3EHeat%20the%20oil%20in%20a%20large%20Dutch%20Oven%20and%20add%20the%20lamb%20bones.%20Over%20medium%20heat%20(be%20careful%20not%20to%20scorch%20the%20oil)%20brown%20the%20lamb%20well%20on%20all%20sides.%20%20Add%20the%20onions%20and%20the%20carrots%20and%20stir%20over%20the%20heat%20until%20the%20onions%20are%20amber%20and%20translucent.%20%20Pour%20in%20about%20two%20quarts%20of%20water%20(enough%20to%20cover%20the%20bones%20well%20and%20bring%20the%20soup%20to%20a%20simmer,%20adding%20the%20parsley,%20bay%20leaves%20and%20peppercorns.%20%20Simmer%20for%20about%20four%20hours%20to%20make%20a%20very%20rich%20lamb%20stock,%20adding%20water%20now%20and%20then%20as%20needed.%3C/p%3E%3Cp%3EMeanwhile,%20bring%204%20cups%20of%20water%20to%20a%20full%20rolling%20boil%20in%20a%20separate%20pot.%20%20Pour%20in%20the%20barley%20and%20simmer%20it%20for%2045%20minutes,%20stirring%20occasionally,%20until%20the%20barley%20is%20plump%20and%20tender%20but%20still%20somewhat%20chewy.%20%20Drain%20the%20barley%20well%20and%20then%20rinse%20it%20in%20cold%20running%20water%20to%20shock%20it%20from%20cooking%20further.%20%20Put%20the%20cooked%20barley%20aside%20(perhaps%20in%20the%20refrigerator)%20until%20needed%20for%20the%20soup.%3C/p%3E%3Cp%3EBack%20to%20the%20lamb%20stock:%20%20When%20the%20meat%20is%20soft%20and%20falling%20off%20the%20bones,%20remove%20the%20stock%20from%20the%20heat.%20%20Take%20out%20the%20bones%20and%20discard%20them,%20returning%20the%20meat%20to%20the%20pot.%20%20Bring%20the%20stock%20back%20up%20to%20a%20simmer%20and%20add%20the%20barley,%20tomato%20paste,%20and%20salt%20and%20pepper%20to%20taste.%20%20Serve%20hot.%3C/p%3E){kind=link}