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welsh braised beef with vegetables

(1 rating)
Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

It's called "Cig Eidion Cymreig Wedi Ei Frwysio" in Wales. Today, beef typically would be roasted in an oven. But originally, most meats were braised over an open fire or stove-top in a heavy-duty pot (or Dutch oven), like this recipe which uses the shank (or shin). The shank is from the lower leg and is a heavily worked muscle that results in a moist and tender cut of beef with rich flavor. This recipe is typical for a large Welsh dinner that would include lots of family time and, of course, a big feast with roasted beef, roasted vegetables, Welsh bread, and plenty of beer to go around.

►
(1 rating)
yield 6 serving(s)
prep time 15 Min
cook time 2 Hr 15 Min
method Stove Top

Ingredients For welsh braised beef with vegetables

  • 1 Tbsp
    unsalted butter (you could use lard, if preferred)
  • 3 lb
    beef shank (or beef shin), cut into 2-inch chunks
  • 1 lb
    welsh bacon (or smoked bacon), cut into 2-inch pieces
  • 1 Tbsp
    wheat flour
  • 6 cups
    water
  • 3 or 4 lg
    onions (each onion halved and then cut into wedges)
  • 4 md
    carrots, sliced
  • 1 tsp
    dried thyme
  • 1 tsp
    dried marjoram
  • 1 tsp
    summer savory
  • 1 tsp
    salt
  • 1 1/2 tsp
    black pepper
  • 1 cup
    light beer or cider
  • 1 lb
    potatoes, cut into large chunks (or you can use baby potatoes, smaller ones whole and larger ones halved)
  • 3
    leeks, rinsed and sliced into 1/2-inch pieces

How To Make welsh braised beef with vegetables

  • 1
    Melt butter (or lard) in a Dutch oven or large stockpot. Add the beef and bacon. Shake flour over the meats, and cook a few minutes until the beef is lightly browned on all sides. Add water, cover pot, and let simmer over low heat for about 40 minutes, occasionally skimming off foamy residue as it surfaces.
  • 2
    Add the onions, carrots, thyme, marjoram, savory, salt and pepper. Bring mixture to a boil. Add the beer (or cider), and reduce heat to low and let simmer 1 hour.
  • 3
    Add leeks and potatoes, and continue to simmer over low heat until the potatoes are tender but not mushy and falling apart. The pan gravy should be a bit thickened, and the beef should be moist but not mushy. Taste the pan gravy and adjust seasonings, if needed.
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