Tregaron Grannys Broth Cawl Mamgu Treagon Welsh Recipes

CAWL (TRADITIONAL WELSH BROTH)

Cawl (Traditional Welsh Broth) image

The recipe that follows is one that is popular with, and derived from, the local farming community of Cardiganshire. There are regional variations throughout Wales as to what meat is used; some use Pork or Mutton we use Shin Beef. The quantities used here are based on my own requirements for two to three days, as this soup is one that improves on subsequent re-heating. Serve with lightly buttered bread and a good mature Cheddar cheese

Provided by Beryl Davies

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time P1DT3h

Yield 12

Number Of Ingredients 10

Ingredients

2 quarts water
12 ounces beef shank
2 large onions, chopped
2 large carrots, sliced
1 rutabaga, diced
salt and pepper to taste
4 potatoes, peeled and quartered
2 leeks, sliced
1 small head cabbage, sliced
2 tablespoons chopped fresh parsley

Steps:

Bring water to boil in a large pot. Place beef shank in, and simmer 1 1/2 hours. Let cool overnight. Lift meat out, trim off gristle and cut meat into medium sized pieces; set aside. Skim fat from surface of stock, or strain through a fine sieve.
Return stock to heat, and bring to a boil. Add onions, carrots and rutabaga. Season with salt and pepper. Simmer for 1 hour. Add potatoes, and simmer until tender, 15 to 20 minutes. Stir in the leeks, cabbage, parsley and reserved meat. Simmer 10 minutes, or until cabbage is tender.

Nutrition Facts : Calories 154.3 calories, Carbohydrate 23.8 g, Cholesterol 12.5 mg, Fat 3.1 g, Fiber 5 g, Protein 9 g, SaturatedFat 1.1 g, Sodium 248 mg, Sugar 6.8 g

GRANNY'S BROTH (CAWL MAM-GU) WELSH

Granny's Broth (Cawl Mam-gu) Welsh image

Make and share this Granny's Broth (Cawl Mam-gu) Welsh recipe from Food.com.

Provided by Sackville

Categories Stocks

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs best end of neck welsh lamb
2 large leeks
1 small swede (Turnip)
1 ounce parsley
1/2 lb carrot
1/2 ounce flour
1 lb potato
salt and pepper

Steps:

Put the meat into the saucepan, cover with cold water, add salt and pepper, bring slowly to the boil and skin carefully. (This can be done the night before and the fat allowed to set on the surface. This makes it easier to skim off.)
Then add the carrots (cut in half), the swede (sliced) and the white of the leeks, and simmer gently for 2 - 2 1/2 hours.
Add the potatoes (cut in four) and continue to simmer for another 30 minutes.
When the potatoes are almost cooked, thicken with flour and a little water.
Lastly, add the green of the leeks and parsley (chopped) and simmer for further 10 minutes and serve in basins while hot.
Cawl was the dish most commonly served for dinner on the farm during the winter months in th ecounties of South and West Wales.
The broth itself would be served in basins or bowls, with bread, and the meat and vegetables served as a second course.

Nutrition Facts : Calories 170.5, Fat 0.6, SaturatedFat 0.1, Sodium 68.5, Carbohydrate 38.6, Fiber 6.4, Sugar 8.1, Protein 4.6