TRADITIONAL WELSH CAWL STEW
Steps:
- Enjoy.
Nutrition Facts : Calories 1119 kcal, Carbohydrate 58 g, Cholesterol 234 mg, Fiber 9 g, Protein 77 g, SaturatedFat 23 g, Sodium 2168 mg, Sugar 14 g, Fat 64 g, ServingSize 4 servings, UnsaturatedFat 0 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 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
(Bacon and Root Vegetable Stew)
Yield Serves 6
Number Of Ingredients 11
Steps:
- Cook bacon in heavy large pot over medium heat until fat is rendered, about 8 minutes. Using slotted spoon, remove bacon and reserve. Cut green part off leeks and reserve. Halve leeks lengthwise, then slice crosswise. Add sliced leeks, parsnips, potatoes, onion, turnip and bay leaf to pot and cook until vegetables begin to soften, stirring frequently, about 15 minutes. Add beef broth, chicken broth and cabbage and bring to boil. Reduce heat and simmer 20 minutes. Return bacon to pot and cook 10 minutes longer. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before serving.) Thinly slice pale green part of reserved leeks. Ladle stew into bowls. Top with sliced leeks and parsley and serve.
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