If you’re looking for something hearty and different to the traditional Sunday roast, then look no further than this traditional Welsh cawl recipe. Just like stew, it is warming and perfect for these cold, November lunchtimes. Although this recipe is “traditional”, many cawl recipes are passed down through families and can vary from welsh town to welsh town.
Some interesting facts about cawl:
• Welsh cawl is known as ‘lobscows’ in North Wales
• In some areas it is served in a wooden bowl and eaten with a wooden spoon
• Some people enjoy it with a large chunk of homemade bread and welsh cheese
• It tastes better if eaten the day after it is made
• A cheap cut of meat is the best as it will help to retain flavour
This recipe is large enough to serve 6 but you could freeze the excess to eat later.
Ingredients
1kg of welsh lamb or beef
6 peeled and chopped potatoes
1 onion peeled and roughly chopped
3 carrots peeled and chopped
2 sliced leeks
1 swede peeled or chopped
2 parsnips peeled and chopped
Handful of parsley
Vegetable stock
Salt and pepper
Method
In a large saucepan or stock pot, place the meat and cover with water. Bring to the boil and then simmer for 2-3 hours over a low heat.
Allow to cool overnight and then skim of any fat that is on the surface. Do not throw away the stock in the pan.
Cut the meat off the bone and return to the stock. Next, add the vegetables but not the leeks and simmer until cooked. Add more vegetable stock if needed and season with salt and pepper.
After simmering, add the sliced leeks and add the chopped parsley just before serving. If you’d prefer a thicker stock add a thickening paste made from flour and water.