Best Welsh Cawl Recipes

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 (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 LAMB STEW (CAWL)

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.

WELSH CAWL

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.

CAWL CENNIN A HUFEN - WELSH CREAM OF LEEK SOUP

Steps:

• Clean the leeks thoroughly, chop them roughly, and set a little of the green aside for garnish.
• Melt the butter and cook the vegetables under cover without browning them.
• Add the stock and bring to a low boil; simmer for 1 hour, skimming if necessary.
• Rub the soup through a sieve or whirl in a blender.
• Reheat the soup, stir in the parsley, minced green of leeks, and diced meat (if used).
• Season with salt and pepper.
• Stir in the cream, correct seasoning, and serve garnished with croutons.

CAWL PYS (WELSH PEA SOUP)

Steps:

• 1. Rinse and drain the peas. Set aside.
• 2. Cover the ham hock with the water and very slowly bring to the boil. Lower the temperature and simmer for an hour. Add the peas.
• 3. Bring to a boil then add the parsnips, carrots, rutabaga/swede and onions. Simmer for 10 minutes.
• 4. Add potatoes, simmer 20 minutes more.
• 5. Remove the ham bone, picking off any ham back into the soup. Season and serve with chopped fresh parsley.
• 6. SLOW COOKER OPTION: Put all ingredients into slow cooker and set to Low for 7-9 hours.
• 7. INSTANT POT: bet those of you who have one can figure out the time!

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 (WELSH SOUP)

Steps:

• Mix beef, water, bay leaves, onion, parsley flakes and 1 teaspoon salt.
• Bring to a boil, lower heat and cook slowly, approximately 3 hours. Remove bone, bay leaves and meat. Trim meat, cover and set aside.
• Add to broth rutabaga and carrots. Boil these about 30 minutes then add onions, parsnips, potatoes, parsley flakes, salt and pepper to taste.
• Cook another hour or until all vegetables are tender.
• Return trimmed meat to soup during last half hour.
• When available, add chopped leeks (1 1/2) during last half hour.
• It is very good reheated.