Cawl Welsh Stew Food
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
TRADITIONAL WELSH CAWL STEW
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
WELSH CAWL
A great traditional Welsh broth, cheap, easy and very tasty.
Provided by cookie2112
Time 3h
Yield Serves 6
Number Of Ingredients 0
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.
WELSH LAMB STEW (CAWL)
Make and share this Welsh Lamb Stew (Cawl) recipe from Food.com.
Provided by Outta Here
Categories Stew
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil over medium-high heat in heavy soup pot. Brown lamb cubes.
- Add potatoes, turnip, parsnip, carrot, salt and pepper and water. Bring to a simmer over medium heat and continue simmering, uncovered, stirring occasionally, until lamb is tender, about 1 1/2 hours.
- Skim fat from the liquid, if needed.
- Add the leeks and parsley and simmer until the leeks are translucent, about 30 minutes.
- Serve stew with bread and butter, and a piece of good cheddar cheese.
Nutrition Facts : Calories 493, Fat 17.3, SaturatedFat 4.6, Cholesterol 122.4, Sodium 759.7, Carbohydrate 41.7, Fiber 7.9, Sugar 9, Protein 42.6
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