Information about Cawl plus Cawl Recipe
Welsh Speciality Dish
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a Traditional Cawl recipe
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Although there is no translation for the word cawl, in
Welsh it has come to mean 'broth' or 'soup'. However this
translation doesn't quite cover what this dish is all about. It is
a one-pot meal which was traditionally cooked in an iron pot over an open
fire, into which all manner of vegetables and meat was added, depending
on what was in season, forming a heaty warming dish which contained all
the goodness the land had to offer.
as home-cured bacon,
lamb, beef, cabbage, swede, potatoes and
leek were traditionally used although it is safe to say that every
household had its own favourite recipe.
Cawl can be eaten
can be eaten as one course, many serve the broth as a
first course with the meat and vegetables as the main course.
Whilst considered by many to be the national dish of Wales, because everyone has their own
version its impossible to give a definitive recipe. Traditionally
it is eaten with wooden cawl-spoons, served with good bread and
sometimes a piece of cheese.
Below is our version of Cawl but do experiment and just
add what you have available.
Cawl Recipe HT
MC SP Welsh
Hot Beef Pork
Vegetables Soup Main Course Gluten Wheat Dairy Free
Eggless Wales Britain British Europe
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
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
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.
If using beef, cut into 4 equal pieces. Add the meat to the pan and brown on all
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.
Skim the surface then reduce the heat, partially cover and simmer for 2 hours,
stirring from time to time and keeping the liquid level topped up.