Welsh Cawl Recipes

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.

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:

• 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.