Cardiganshire cawl recipe
Cardiganshire Cawl recipe
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Ingredients
| 2 liter(s) | water |
| 350 g | shin of beef |
| 2 large | onions, chopped |
| 2 large | carrots, sliced |
| 1 medium | swede, diced |
| salt and fresh ground pepper, to taste | |
| 4 large | potatoes, peeled and quartered |
| 2 large | leeks, cleaned and sliced |
| 1 small | cabbage, shredded |
| chopped parsley |
Instructions
Bring the water to a boil in a large pot. Add the beef and simmer for for 1½ hours. Leave overnight to cool.
Remove the beef from the pot and remove any gristle or fat. Remove the meat and cut into pieces and set aside. Skim the fat from the stock or strain through a fine sieve.
Return the stock to the pot and bring to a boil. Add the onions, carrots and swede. Season and simmer for an hour. Add potatoes and cook until tender, about 15-20 minutes. Finally stir in the leeks, cabbage and parsley and the reserved meat.
Simmer for 10 minutes or until cabbage is tender.
Stir well immediately prior to serving each portion and serve hot.
About the recipe:
Cawl – pronounced ‘cowl’, it is a traditional Welsh method of creating several days’ meals for a family without using large quantities of meat.
Preparation time:
ca. 3 hrs
Grade of difficulty:
medium
Calories per portion:
n/a
Reference: Cardiganshire cawl recipe
Recipe type: xarchivex
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