Welsh Cawl 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.
CAWL (WELSH STEW)
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
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 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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CAWL - WELSH FOOD AND DRINK
Place the meat in a large saucepan, cover with water and bring to the boil. Simmer for 2-3 hours over a low heat. Leave overnight to cool and the following day skim off any fat that has risen to the surface. Cut the meat off the bone and return to the stock then add the potatoes, carrots, swede or parsnips and simmer until cooked.
From welshfoodanddrink.wales
Estimated Reading Time 2 mins
From welshfoodanddrink.wales
Estimated Reading Time 2 mins
CAWL RECIPE - BBC FOOD
Bring to the boil, then reduce the heat and simmer for 1 hour. Add the vegetables and cook for a further hour. Remove from the heat, cover and set aside …
From bbc.co.uk
Cuisine BritishCategory Main CourseServings 4
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Cuisine BritishCategory Main CourseServings 4
WELSH CUISINE - WIKIPEDIA
Welsh cuisine encompasses the cooking styles, traditions and recipes associated with Wales.While there are many dishes that can be considered Welsh due to their ingredients and/or history, dishes such as cawl, Welsh rarebit, laverbread, Welsh cakes, bara brith and Glamorgan sausage have all been regarded as symbols of Welsh food. Some variation in dishes exists …
From en.wikipedia.org
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From rarebit to cawl – a brief guide to traditional Welsh food Fiercely passionate, boisterous male singing and environmentally challenging conditions… and that’s just in a busy Welsh kitchen. When one thinks of Wales – specifically traditional Welsh food – there will always be the usual suspects including, of course, the treasured leek, along with Welsh rarebit and lesser …
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Bring to the boil, then reduce the heat and simmer for 1 hour. Add all the veggies and cook for another hour. Remove from the heat, cover and allow to cool. Put in the fridge overnight. When ready to serve, return the cawl to the boil and cook for 15 minutes, until heated through. Spoon the cawl into serving bowls.
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CAWL FACTS FOR KIDS - KIDZSEARCH
The Welsh Academy Encyclopaedia of Wales. Cardiff: University of Wales Press. ISBN 978-0-7083-1953-6. Freeman, Bobby (1980). First Catch Your Peacock, a book of Welsh food. Griffithstown, Gwent: Image Imprint. ISBN 0-9507254-1-2. Other websites Recipes. BBC Mid Wales article and recipe for Cawl Cennin Archived 2012-11-12 at the Wayback Machine
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Simmer on a medium heat for 10 to 15 minutes, or until the lamb is cooked through. Using a slotted spoon, remove the lamb to a plate and leave until cool enough to handle. While it’s cooling, peel the swede, chop into 1cm chunks, and add to the pan to get a headstart. Peel the carrots and parsnips, slice at a slight angle 1cm thick, and drop ...
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Method. 01 Place the meat in a large saucepan, cover with water and bring to the boil. Simmer for 2-3 hours over a low heat. Leave overnight to cool and the following day skim off any fat that has risen to the surface. 02 Cut the meat off the bone and return to the stock then add the potatoes, carrots, swede or parsnips and simmer until cooked.
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