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Cawl HT
MC SP Welsh
150mins
Serves 4-6 Hot Beef Pork Vegetables Soup Main Course Gluten Wheat Dairy Free Eggless Wales Britain British Europe
Ingredients: 1 tbsp Lard 2 Onions, roughly chopped 4 Large Carrots, thickly sliced 1 small Swede, cubed 450g/1lb Braising Beef or Neck of Lamb
1 x 450g/1lb Smoked Bacon Joint, cut 12 Black Peppercorns 1 Clove 2 Bay Leaves 4 Sprigs Fresh Thyme Water or stock to cover 450g/1lb Potatoes, cut into large cubes 4 Small Leeks, very thinly sliced for garnish
Instructions
1. Heat the lard in a large saucepan or flameproof casserole. Add the onions, carrots and swede and brown on all sides. Remove with a slotted spoon and set aside.
2.
If using beef, cut into 4 equal pieces. Add the meat to the pan and brown on all
sides.
3.
Return the vegetables to the pan with the meat and add the bacon and herbs.
Cover with water or stock and bring to the boil.
4.
Skim the surface then reduce the heat, partially cover and simmer for 2 hours,
5.
Add the potatoes to the pan and continue to simmer for a further 20-30 minutes
6.
To serve - divide equally between 4 bowls, placing a piece of each meat plus
some vegetables and broth. Garnish
with lots of finely chopped raw leeks. Serve
Very good re-heated. Traditionally the broth was served as a starter with the meat and vegetables served separately as the main course.
More Beef Recipes | Beef Cuts | General Beef/Veal Preparations | More Welsh Recipes
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