Grannys Broth Cawl Mam Gu Welsh Recipes

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.

Steps:

• Use a large saucepan and see that all the meat and vegetables are covered by water.
• Boil ingredients, except leek, together, and leave to simmer as long as you wish.
• Put the leek in 10 minutes before serving and let the cawl boil.
• Cawl was the dish most commonly served for dinner on the farm during the winter months, in the counties of South and West Wales.
• The broth itself would be served in basins or bowls, with bread, and the meat and vegetables served as a second course.
• Tregaron is a small market town in the heart of Ceredigion now famous for its poney trekking.
• Croeso Cymreig.

Steps:

• Put the meat into the saucepan, cover with cold water, add salt and pepper, bring slowly to the boil and skin carefully. (This can be done the night before and the fat allowed to set on the surface. This makes it easier to skim off.)
• Then add the carrots (cut in half), the swede (sliced) and the white of the leeks, and simmer gently for 2 - 2 1/2 hours.
• Add the potatoes (cut in four) and continue to simmer for another 30 minutes.
• When the potatoes are almost cooked, thicken with flour and a little water.
• Lastly, add the green of the leeks and parsley (chopped) and simmer for further 10 minutes and serve in basins while hot.
• Cawl was the dish most commonly served for dinner on the farm during the winter months in th ecounties of South and West Wales.
• The broth itself would be served in basins or bowls, with bread, and the meat and vegetables served as a second course.