Beef Cawl Food

TRADITIONAL WELSH CAWL STEW

Steps:

• Enjoy.

BEEF CAWL

Steps:

• In a large gallon zip-lock bag mix Flower, Pepper, Salt, thyme and optional spices.
• Close bag and shake well.
• Add beef to the bag and mix well coating all pieces.
• In a large dutch oven heat oil, and brown the beef.
• finely chop 1/2 onion add to beef.
• while onions are cooking add finely chopped 3 carrots, and finely chopped fat ends of the 2 parsnips.
• Once onions appear caramelized add beef stock.
• Allow to come to slow boil, and simmer for 45 minutes.
• Clean and chop all other root vegetables add to pot.
• at the same time add 4 cups of water.
• Allow to come to slow boil and simmer for another hour.
• Clean and add mushrooms.
• Allow to simmer for another 30 minutes.

CAWL (WELSH STEW)

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

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.

CAWL (TRADITIONAL WELSH BROTH)

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.

CAWL

Steps:

• Cook bacon in heavy large pot over medium heat until fat is rendered, about 8 minutes. Using slotted spoon, remove bacon and reserve. Cut green part off leeks and reserve. Halve leeks lengthwise, then slice crosswise. Add sliced leeks, parsnips, potatoes, onion, turnip and bay leaf to pot and cook until vegetables begin to soften, stirring frequently, about 15 minutes. Add beef broth, chicken broth and cabbage and bring to boil. Reduce heat and simmer 20 minutes. Return bacon to pot and cook 10 minutes longer. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before serving.) Thinly slice pale green part of reserved leeks. Ladle stew into bowls. Top with sliced leeks and parsley and serve.