Welsh Cawl 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

TRADITIONAL WELSH CAWL STEW

Traditional Welsh Cawl Stew image

This recipe for a traditional Welsh cawl stew is both hearty and filling. It's made with bacon broth, lamb or beef, and delicious root vegetables.

Provided by Elaine Lemm

Categories Entree Dinner Soup

Time 2h55m

Yield 4

Number Of Ingredients 12

Ingredients

1 tablespoon lard, or bacon fat
2 large onions, thickly sliced
1 medium rutabaga , peeled and cut into 1-inch cubes
4 large carrots, peeled and thickly sliced
4 leeks , cleaned and sliced
1 pound (450 grams) beef brisket
1 pound (450 grams) smoked bacon, cut into 1-inch cubes
1 bay leaf
1 sprig fresh thyme
1 pound (450 grams) potatoes, peeled and quartered
Salt, to taste
Freshly ground black pepper, to taste

Steps:

Enjoy.

Nutrition Facts : Calories 1119 kcal, Carbohydrate 58 g, Cholesterol 234 mg, Fiber 9 g, Protein 77 g, SaturatedFat 23 g, Sodium 2168 mg, Sugar 14 g, Fat 64 g, ServingSize 4 servings, UnsaturatedFat 0 g

CAWL (WELSH STEW)

Cawl (Welsh Stew) image

Make and share this Cawl (Welsh Stew) recipe from Food.com.

Provided by PanNan

Categories One Dish Meal

Time 2h

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

6 small lamb shanks (preferably Welsh)
2 pints water
1/2 lb potato, peeled and diced
1/2 lb swede, peeled and diced (turnip)
1/2 lb onion, peeled and chopped
1/2 lb carrot, peeled and diced
1/2 lb leek, cleaned and sliced thin
1/2 small savoy cabbage
2 bay leaves
2 stems fresh thyme
1 stem fresh rosemary
1/2 cup parsley
2 tablespoons vegetable oil
salt and pepper

Steps:

Heat the vegetable oil in a large stew pot. Season the lamb shanks and add to the pot together with the onion. Brown the meat on all sides. You may need to do this in batches.
With all the lamb shanks in the pot, add the water and all herbs. Bring to a boil and reduce to a simmer. Cover and simmer 40 minutes.
Add all vegetables except the cabbage. Bring to a boil again then reduce to simmer for 40 minutes.
Shred the cabbage and add to the cawl, cook for about 5 minutes more and serve.

WELSH CAWL

Welsh Cawl image

A great traditional Welsh broth, cheap, easy and very tasty.

Provided by cookie2112

Time 3h

Yield Serves 6

Number Of Ingredients 0

Ingredients

Steps:

Trim the meat of fat, cut into big chunks put in a deep pan with plenty of water, bring to the boil slowly and skim (throughout the cooking process you need to ensure there is enough liquid to cover the ingredients)
Add the pearl barley, carrot, onions and swede.
Bring back to the boil, add half tsp salt and the peppercorns, then the thyme and bay leaf bundled with string, and simmer gently for 2 hours.
Add the potatoes and simmer for 20 minutes. Taste for seasoning. Add the leeks and simmer for a further 5-10 minutes.
Serve with garnish of Parsley, warm, crusty, wholesome bread and Caerphilly cheese.
The Cawl will be fine to eat for 24hrs but is best eaten within 18hrs. If eating the next day you might need to add some water with lamb stock added to thin.

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