Cawl (Traditional Welsh Broth)9 Reviews
- Prep: 1 hr
- Cook: 2 hr
- Ready In: 1 day 3 hr
“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” - by Beryl Davies
Original recipe yields 12 servings
- 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.
Amount Per Serving (12 total)
- 154 cal
- 3.1 g
- 23.8 g
Based on a 2,000 calorie diet
Reviews (9)Rate This Recipe
"Very tasty & hearty soup. I wasn't sure how the "boys" would like rutabaga in soup, but it was a big hit. I like thick & chunky soups, so this fit the bill. Will definitely make again...." See more"
"My family likes to have a couple of British meals around Christmas time, since we have ancestors from England, Scotland, Wales & Ireland - so I was excited to find this recipe. I used some beef on ha..." See morend instead of the shin shank and it turned out nicely. I wasn't sure how everyone would react to the rutabagas and leeks, but the whole family really liked it! Excellent recipe! I'm looking forward to making it again!"
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