Typical Irish Broth

http://online-cookbook.com

Typical Irish Broth

Recipe Information
Description: We ate this as kids on cold snowy days or when we were sick. The Ultimate Comfort Food of the Irish! Source: S. Chokel Serves/Makes:4 or more Ingredients 2 lbs (.9 kg). boiling beef or fowl 3 quarts (2850 ml) cold fresh water 4 oz (112 grm). pearl barley 3 to 4 stalks celery, chopped 2 medium onions, chopped 2 medium carrots, chopped 2 oz (56 grm). steel-cut oatmeal (McCann's is available in USA, don't use Quaker's mushy flakes) salt and pepper to taste Preparation Put the beef or fowl in the cold water with the salt, pepper, and barley. Bring to a boil and then simmer. Prepare the vegetables and add to the meat together with the oatmeal. Simmer for about 2 1/2 hours. Serve. (We like to eat this with Soda Bread and glops of a soft pungent cheese for dinners). Comments Note1: I chop the onions into little chunks and slice the carrots. I chop the celery into little pieces. Note2: If you add the onion's natural brown skin to the broth, it will turn the broth to a natural beautiful golden color. That is an old, old, old trick of cooks from ancient times and is really a great trick.

Recipe Information

Description:: We ate this as kids on cold snowy days or when we were sick. The Ultimate Comfort Food of the Irish!

Source:: S. Chokel

Serves/Makes:4 or more

Ingredients

2 lbs (.9 kg). boiling beef or fowl
3 quarts (2850 ml) cold fresh water
4 oz (112 grm). pearl barley
3 to 4 stalks celery, chopped
2 medium onions, chopped
2 medium carrots, chopped
2 oz (56 grm). steel-cut oatmeal (McCann's is available in USA, don't use Quaker's mushy flakes)
salt and pepper to taste

Preparation

Put the beef or fowl in the cold water with the salt, pepper, and barley.
Bring to a boil and then simmer.
Prepare the vegetables and add to the meat together with the oatmeal.
Simmer for about 2 1/2 hours.
Serve. (We like to eat this with Soda Bread and glops of a soft pungent cheese for dinners).

Comments

Note1: I chop the onions into little chunks and slice the carrots. I chop the celery into little pieces.

Note2: If you add the onion's natural brown skin to the broth, it will turn the broth to a natural beautiful golden color. That is an old, old, old trick of cooks from ancient times and is really a great trick.