Cawl (Traditional Welsh Broth)
Ingredients1 d 3 h servings 154
- 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.
Per Serving: 154 calories; 3.1 23.8 9 12 248 Full nutrition
ReviewsRead all reviews 12
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.
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...
This is a good start, but the old style of Welsh cooking is very seasonal, so dont be afraid to use fresh local seasonal vegetables. I personally use Lamb Neck if i can get my hands on some fro...
I am a welsh girl living in the states who's favourite food in the world is Cawl. I make it a lot, my mother makes it every week even my Dadcu (grampa) who is 87 makes it often. It is very easy ...
This soup is awesome. Everyone in my office raved about it. I didn't have beef shank, so I used 12 cups of beef broth made with Wyler's and added some chopped serloin. I also didn't have leeks s...
I was looking for a recipe to handle a beef shank I bought, and loved this! It's very hearty. I think the proportions are a bit off, though. I used nearly twice the amount of meat, and could ...
My co-worker made this and brought it in, and we all just **loved** it. I couldn't stop eating it! She used a cut-up steak instead of the shank, but it was fantastic.