CAWL (TRADITIONAL WELSH BROTH)
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
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
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Tabby Badwitch
[email protected]This cawl was a bit too bland for my taste. I added some extra salt and pepper and it was much better.
Dan Cunningham
[email protected]I made this cawl with beef instead of lamb and it was still very good. The broth was flavorful and the beef was tender.
Jeevk
[email protected]This cawl was a bit too salty for my taste. I added some extra water and it was much better.
Mrs Abigel
[email protected]I made this cawl with leftover turkey and it was amazing! The broth was so flavorful and the turkey was so tender. I will definitely be making this again.
Empress Liz
[email protected]This cawl was a bit too spicy for my taste. I added some extra milk and it was much better.
Abba idrith
[email protected]I made this cawl with chicken instead of lamb and it was still very good. The broth was flavorful and the chicken was tender.
rubina sumona
[email protected]This cawl was a bit too thick for my taste. I added some extra water and it was much better.
Elizabeth Thamae
[email protected]I made this cawl in a slow cooker and it was perfect! The broth was so rich and flavorful and the lamb was so tender. I will definitely be making this again.
Cheese Boy
[email protected]This cawl was a bit too bland for my taste. I added some extra salt and pepper and it was much better.
David S
[email protected]I'm not a huge fan of lamb, but I really enjoyed this cawl. The broth was so flavorful and the vegetables were cooked to perfection. I will definitely be making this again.
Boy Zoleka
[email protected]This cawl was easy to make and so delicious! I used ground beef instead of lamb and it was still very flavorful. I will definitely be making this again.
Anas Antra
[email protected]I made this cawl for my family and they loved it! It was a great way to use up some leftover lamb and vegetables. The broth was so flavorful and the lamb was fall-off-the-bone tender.
Emmah Nyamari
[email protected]This cawl was absolutely delicious! I followed the recipe exactly and it turned out perfectly. The broth was rich and flavorful, and the lamb was tender and juicy. I will definitely be making this again.