Welsh Cawl

Welsh Cawl

No Photo

Have you made this?

 Share your own photo!

Lynette !

By
@breezermom

This is a traditional dish from Wales. It is best served 12 to 24 hours after making it to allow the flavors to develop. This is a combination of 6 different recipes, with me picking and choosing the flavors I felt were most authentic and the things I love. I believe that traditionally whatever root vegetables were available were used.

Rating:

☆☆☆☆☆ 0 votes

Serves:
8
Prep:
40 Min
Cook:
2 Hr
Method:
Stove Top

Ingredients

  • 1 Tbsp
    olive oil
  • ·
    salt and pepper to taste
  • 2 lb
    lamb shanks (may substitute beef shanks if lamb is unavailable)
  • 8 1/2 c
    water
  • 2 Tbsp
    butter
  • 1 large
    onion, roughly chopped
  • 1
    swede (rutabaga), peeled and chopped
  • 3
    carrots, roughly chopped
  • 2
    leeks, roughly chopped (include the green parts to add color...just cut off the toughest end parts)
  • 1 lb
    potatoes, peeled and roughly chopped
  • 1 oz
    parsnip, scraped and coarsely chopped
  • 2 oz
    barley
  • 8 sprig(s)
    fresh thyme
  • 1
    bay leaf
  • 8 oz
    green cabbage, roughly chopped
  • ·
    salt and pepper to taste
  • 2 Tbsp
    fresh parsley, chopped

How to Make Welsh Cawl

Step-by-Step

  1. Season the meat generously with salt and pepper. In a Dutch Oven set over medium high heat, add the olive oil. Brown all sides of the meat.
  2. Once the meat is well browned, add the water. Bring to a boil, then reduce to low heat. Cover and simmer for 1 hour. Transfer the shanks to a cutting board the the broth to a bowl and let it cool. Remove the meat from the bones, discard the bones, and cut the meat into bite-sized pieces. Skim the fat off the cooled broth. (This will help reduce the gaminess if using lamb)
  3. Using the same Dutch Oven, melt the butter over medium low heat. Saute the onion, carrots, parsnips, and leeks until soft and bright in color. (About 8 minutes).
  4. Add the potatoes, swede, barley, lamb, thyme and bay leaves to the pan. Pour the broth over the veggies. Bring to a boil, then reduce the heat to low. Cover and simmer for 40 minutes.
  5. At this point, check the soup for salt and pepper; add more if needed. Also add more water if needed. Add the cabbage and cook covered for 10 minutes. Remove from the heat; serve and garnish with parsley.
  6. Traditionally, just the broth was consumed the day it was prepared. It was then left on the fire (now you would store it in the refrigerator) for 12 to 24 hours and then reheat and enjoy. Add more water or broth as needed to keep the stew moist. This extra time allows the flavors to meld together and become delicious.

Printable Recipe Card

About Welsh Cawl

Course/Dish: Other Main Dishes
Main Ingredient: Lamb
Regional Style: English
Other Tag: Heirloom
Hashtags: #stew #winter #Wales



Leave a Comment

14 Fresh Tomato Dishes for Summer

14 Fresh Tomato Dishes for Summer


Tomatoes are available year-round, but sweet and juicy they are at their prime in the summer. If you grow them, you may be wondering what’s the best way to use fresh tomatoes. By weaving them into as many meals as you can! How about in an easy gazpacho soup or bruschetta? Or, use fresh tomatoes […]

13 Different Ways To Grill Chicken

13 Different Ways To Grill Chicken


When asked, “What’s for dinner?” and you answer chicken, you won’t get a sigh from your family if you say grilled chicken. No matter what cut of chicken your family likes, we’ve gathered an assortment of recipes to make all summer long. You’ll find grilled chicken breast, wing, and thigh recipes. Plus, a tasty recipe […]

11 Recipes That Spotlight Pesto

11 Recipes That Spotlight Pesto


Bright green in color, pesto is a classic northern Italian sauce. Traditionally made with basil, Parmesan, garlic, olive oil, and nuts (pine nuts or walnuts), it has a slightly grassy and nutty flavor. Easy to make at home, it’s versatile and quite tasty. We’re sharing pesto sauce from scratch recipes along with ways you can […]