Cymru Wales

Welsh Cawl | Cawl Cymreig

Sut i wneud cawl Cymreig. Often crowned, unofficially, as the national dish of Wales, cawl is a warming, hearty broth of meat and seasonal vegetables that has been rustled up in Welsh kitchens for generations. Though the exact recipe for cawl would vary from town to town (or even house to house!), the key to a good cawl, according to the Welsh poet and medieval scholar Iolo Morganwg, is that it should be ‘as good to drink the broth as to eat the meat.’ Cawl is best served with chunks of warm bread and, ideally, a slathering of Welsh cheese. How to make Welsh cawl Serves: 4 (6 if you add an additional hock) | Prep time: 20 minutes | Cook time: 3.5 hours Ingredients 1 tbsp vegetable oil, lard or dripping 800g piece lamb neck on the bone 2 onions, finely diced A bundle of 4 thyme sprigs, 2 bay leaves and 2 rosemary sprigs 3 carrots, peeled and cut into 1 cm rounds 2 leeks, white part cut into 2 cm rounds and the green tops finely sliced 1 small swede, peeled and diced 2 potatoes, peeled and cut into 8 Salt and freshly ground black pepper Method Step 1: Heat the oil in a very large pot over a medium heat and add the lamb. Cook for 5 minutes or until brown on all sides, remove from the pot and add the onions and sweat for 5 minutes until translucent. Step 2: Return the lamb to the pot and add enough cold water to cover the lamb by a few centimetres (approximately 1.5 litres), as well as the herb bundle. Bring to the boil and then reduce to low heat and gently simmer for 90 minutes, skimming off any scum that rises to the surface. Step 3: Add 1 teaspoon of salt and black pepper to taste followed by all the veg, except the greens of the leeks, and simmer gently for another 60-90 minutes, so that the meat and vegetables are all tender. Step 4: Lift the meat from the pot using tongs and remove the meat from the bones. Dice into large chunks and return to the broth along with the green tops of the leeks and simmer for a further 5 minutes. Adjust seasoning as desired. It is commonplace for cawl recipes to recommend leaving the soup overnight as the flavour will develop and improve, but I’ll leave that up to you! Step 5: Serve your cawl with curly parsley sprinkled over the top and a side of crusty bread with Caerphilly cheese. Full recipe and more information: https://www.wales.com/visit/food-and-drink/welsh-recipes/cawl #recipe #recipes #recipeoftheday #recipevideo #Welshrecipes #blascymru #cawl #cymru #wales