Best 3 Cawl Traditional Welsh Broth Recipes
"Cawl" is a hearty and flavorful traditional Welsh broth that has been enjoyed for centuries. This comforting dish is made with a combination of lamb or beef, vegetables, and herbs, and is a staple of Welsh cuisine. With its rich, savory broth and tender meat and vegetables, cawl is a perfect meal for a cold winter day or a special occasion. If you're looking for a delicious and authentic cawl recipe, there are many variations to choose from. Whether you prefer a classic lamb cawl or a vegetarian version, you're sure to find a recipe that suits your taste. In this article, we'll explore some of the best cawl recipes that are sure to delight your taste buds and warm your soul.
Let's cook with our 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
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 Allrecipes Member
Categories Vegetable Soup
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
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.
Tips:
- Always use fresh, seasonal ingredients for the best flavor.
- Use a variety of vegetables to create a flavorful, hearty broth.
- Don't be afraid to experiment with different herbs and spices to create your own unique flavor profile.
- If you're using leftover lamb, be sure to remove any excess fat and bones before adding it to the broth.
- Serve cawl with a side of crusty bread or dumplings for a complete meal.
Conclusion:
Cawl is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great way to use up leftover lamb, and it's also a hearty and filling meal that's perfect for a cold winter day. Whether you're a fan of traditional Welsh cuisine or you're just looking for a new soup recipe to try, cawl is sure to please. So next time you're looking for a comforting and delicious meal, give cawl a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love