Cawl (Traditional Welsh Broth)
Description
This cawl recipe is popular with the local farming community of Cardiganshire in Wales. This soup tastes better after reheated so make ahead of time.
Ingredients
•
2 quarts water
•
12 ounces beef shank
•
2 large onions, chopped
•
2 large carrots, sliced
•
1 rutabaga, diced
•
salt and pepper to taste
•
4 potatoes, peeled and quartered
•
1 small head cabbage, sliced
•
2 leeks, sliced
•
2 tablespoons chopped fresh parsley
Directions
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.
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.