Welsh Cawl Recipes
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
This cawl recipe was given to Jamie Oliver by someone who won awards for making cawl. You can substitute beef for the lamb if you prefer. It's best when given at least a day in the refrigerator (up to three). Can be enjoyed with a wedge of good cheese and a slice of rustic bread. Enjoy! Note: time does not include...
Provided by Kathy D
Categories Other Soups
Time 2h
Number Of Ingredients 8
Steps:
- 1. Put 8 cups of water and 2 teaspoons of salt into a large pot and bring to a boil
- 2. Roughly chop the onions and add them to the pot of boiling water. Add the chunks of lamb, or beef. You can also put the bone into the water for extra flavor. Bring the water back to a boil. Use a spoon to take the foam off the surface of the water. Turn the heat down and simmer for about 10-15 minutes , or until cooked through.
- 3. Peel and cut the swede (rutabaga) into about one inch chunks. Add to the pot and bring to a boil. Simmer for another 15-20 minutes, or until the swede is tender.
- 4. Peel the carrots and slice in an angle into one-inch pieces. Bring to a boil, then simmer for an additional 15-20 minutes or until tender.
- 5. Peel the potatoes and cut into quarters, so the pieces are roughly the same size. Add the potatoes to the pot, bring to a boil, then simmer for another 15-20 minutes.
- 6. Peel the parsnips and slice on an angle into 1-inch pieces. Wash the leeks and slice them into 1-inch pieces. Add the parsnips and most of the leeks to the pan, bring to a boil, then simmer for 10 minutes with the lid on this time.
- 7. Taste and season. Add the rest of the leeks. Put the lid on top and take off of the heat. If you left the bone in, you may take it out now. Let cool enough (not completely) so you can put the whole pot into the refrigerator (you may want to put a hot pad underneath the pot). Chill overnight OR up to three days for the most flavor!
- 8. When you are ready to serve, let the pot come to a gentle simmer and completely heat through. Ladle into soup bowls and sprinkle some black pepper on top.
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.
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- Pour 2 litres of water into a large pan with 2 teaspoons of sea salt, then bring to the boil over a high heat.
- Peel and add the whole onion, along with the lamb.Bring back to the boil, skimming away any scum from the surface.
- 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.
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- Halve the leeks lengthways, discard any tough outer layers, slice and wash well (leeks can hide quite a lot of dirt)
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- Cut the meat into chunks and place it in a large, deep saucepan with plenty of water (you’ll need to keep this topped up throughout cooking). Bring to the boil gradually, then use a spoon to remove the scum from the surface.
- Add the carrot, onions, swede and pumpkin. Return to the boil, season with salt and pepper and add the fresh rosemary, thyme and the bay leaf (bundled together with string). Simmer over a gentle heat for around 1 hour and 45 minutes, until the meat is tender.
- Add the potatoes and simmer for a further 25 minutes, then taste for seasoning and add more salt and pepper if desired.
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- Traditional Welsh Cawl. Cawl (rhymes with “owl”) is the national dish of Wales. It is a soup made with what is seasonally available. Like most traditional Welsh cuisine, it developed to sustain men and women who were working the land.
- Bara Brith. In Welsh, ‘bara” means bread and “brith” means speckled. You can make it as a yeasted bread or with self-rising flour. It’s traditionally made with tea, dried fruits and mixed spices, served sliced and buttered at teatime.
- Welsh Cakes ( Picau ar y Maen ) These sweet little cakes were traditionally a lunch time staple for working men in Welsh slate mines. Known also as “bakestones”, Welsh cakes are usually cooked on a griddle or on a “maen”, which is a bakestone.
- Glamorgan Sausages ( Selsig Morgannwg ) The Glamorgan sausage, known in Welsh as “Selsig Morgannwg”, is a traditional Welsh vegetarian sausage whose ingredients typically include Caerphilly cheese, leeks and breadcrumbs.
- Welsh Rarebit ( Caws Pobi ) This tasty dish was first known as Welsh Rabbit, although “rarebit” became famous or in vogue some 60 years later. You can use either one.
- Welsh Pancakes ( Crempog ) .The Welsh love their pancakes. These were traditionally made on the bakestone for unexpected guests. Welsh pancakes, known as “crempog” in the North, are usually served dripping with butter.
- Traditional Roast Welsh Lamb ( Oen Cymreig ) Welsh lamb is like wine…it’s flavors come from the earth that it feeds from. Welsh Mountain Lamb is a hardy breed that thrives on wild mountain fragrant herbs and abundant heather.
- Anglesey Eggs ( Wyau Ynys Mon ) Anglesey Eggs is a simple dish that is a soulful blending of leeks (the Welsh National vegetable), mashed potatoes and cheese sauce.
- Welsh Onion Cake ( Teisien Winwns ) Welsh Onion Cake is another great traditional comfort food, consisting of thin layers of onion, potato and butter.
- Welsh Faggots ( Ffagodau Cymreig ) The name “faggot” is the old northern British term for uncased sausages. Traditionally, it was made from off-cuts and offal, but now you’ll find that it’s made from pig’s liver and/or pork and beef.
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