Details here: https://cooking.nytimes.com/recipes/1014446-scotch-broth-with-kale?smid=ck-recipe-iOS-share Based on our pantry, we used 2 parsnips, 4 carrots, 2 celery, stalks, 1 shallot, and 2 scallions (whites only) with 1.5 lb bone-in rib. For the liquid, we used 1.5 quarts (6 cups) Better Than Bouillon beef broth and 1 quart water. After simmering for 1 hour, we found the beef tender, so we added 8 oz kale (rough-cut my hand), 1 russet potato, and 6 oz cremini (diced). Towards the end of cooking, we added 1 Tbsp Maggi Seasoning. We served with fresh lime wedges. (Jan. 2021)
Cooking Adventures 