Cawl (Traditional Welsh Broth)

The cawl recipe originated 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 good, mature Cheddar cheese.

• Preparation Time: 60 mins
• Cooking Time: 2 hr
• Total Time: 3 hr
• Calories: 154 Calories

Ingredients

• salt and pepper to taste
• 2 tablespoons chopped fresh parsley
• 2 quarts water
• 2 leeks, sliced
• 4 potatoes, peeled and quartered
• 2 large carrots, sliced
• 2 large onions, chopped
• 1 small head cabbage, sliced
• 12 ounces beef shank
• 1 rutabaga, diced

Recipe Instructions

Step 1

Bring water to boil in a large pot. Place beef shank into water 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.

Step 2

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 cabbage, leeks, parsley, and reserved meat. Simmer for 10 minutes, or until cabbage is tender.