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

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Recipe Summary

prep:
1 hr
cook:
2 hrs
additional:
1 day
total:
1 day
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

154 calories; protein 9g 18% DV; carbohydrates 23.8g 8% DV; fat 3.1g 5% DV; cholesterol 12.5mg 4% DV; sodium 248mg 10% DV. Full Nutrition

Reviews (13)

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22 Ratings
  • 5 star values: 11
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/06/2007
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. Read More
(19)
Rating: 5 stars
12/27/2007
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 on hand instead of the shin shank and it turned out nicely. I wasn't sure how everyone would react to the rutabagas and leeks but the whole family really liked it! Excellent recipe! I'm looking forward to making it again! Read More
(18)
Rating: 4 stars
02/18/2010
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 from my local butchers. Best cooked late in the evening and left over night as the next day it is far better tasting. Eat with a nice crusty wholemeal roll and a good wedge of mature cheddar cheese. Read More
(13)
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Rating: 5 stars
03/05/2006
This is a hearty soup and is even better the next day. Read More
(12)
Rating: 4 stars
09/08/2012
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 to make. This recipe looks fine but I prefer to use Ham and always thicken it a little at the end with 2 tblsp flour whisked with a little cold water. I love Parsnips in my cawl and my mother likes Brussel sprouts. And leftovers taste better and better each day it sits. As long as it has meat root veggies and Leeks it's called a Cawl! Read More
(8)
Rating: 5 stars
01/06/2010
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 so I used green onion. I will definatley be making this again! Read More
(7)
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Rating: 5 stars
01/07/2010
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. Read More
(5)
Rating: 4 stars
12/05/2011
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 hardly taste it over what seemed to be far too much cabbage (I used one small head as listed. I'll probably only used half of one next time). Otherwise very tasty! Read More
(5)
Rating: 4 stars
03/01/2012
Delicious! I took a shortcut and braised stew-cut beef in beer for 2 hours (after searing it). Forgot the rutabaga and didn't want to return to the store so I went without. Very nice - simple and traditional tasting. Read More
(2)