Traditional Welsh Cawl
Cawl is a hearty stew and is often considered to be the national dish of Wales. It traditionally features lamb, root vegetables, and leeks, but there are many regional variations. This recipe will guide you through creating a classic version of Cawl.
Ingredients:
- 500g lamb shoulder or neck, cut into chunks
- 2 medium-sized onions, peeled and chopped
- 3 medium-sized carrots, peeled and sliced
- 2 parsnips, peeled and sliced
- 1 small swede, peeled and chopped
- 4 medium-sized potatoes, peeled and chopped into chunks
- 2 leeks, cleaned and sliced (white and light green parts only)
- 3 cloves of garlic, minced
- 2 litres lamb or vegetable stock
- 2 bay leaves
- A few sprigs of fresh thyme (or 1 tsp dried thyme)
- Salt and pepper, to taste
- Fresh parsley, finely chopped for garnish
- Crusty bread or Welsh cakes, to serve
Instructions:
- Preparation of Meat: Begin by placing the lamb chunks in a large pot. Cover with cold water and bring to a boil for about 5 minutes to remove impurities. Drain the water and rinse the meat under cold water to remove any scum. This step helps in ensuring a clear broth for the cawl.
- Sautéing the Base: In the same pot, add a splash of oil and sauté the onions and garlic until translucent, about 3-5 minutes.
- Adding the Meat and Stock: Return the cleaned lamb chunks to the pot and add the lamb or vegetable stock. Ensure the meat is fully submerged. Add the bay leaves and thyme.
- Simmering: Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 1 hour. Occasionally skim off any foam or fat that rises to the surface.
- Adding Vegetables: After the hour of simmering, add the carrots, parsnips, swede, and potatoes to the pot. Let the mixture simmer for another 30-40 minutes.
- Final Touch with Leeks: Ten minutes before the end of cooking, add the sliced leeks. This keeps them relatively vibrant and ensures they don’t turn too mushy.
- Seasoning: Season with salt and pepper according to your taste. Remember, the flavour intensifies the longer it cooks, so always taste before adding more seasoning.
- Serving: Once everything is tender and the flavors melded together, remove from heat. Allow the cawl to stand for a few minutes before serving. The stew often tastes even better the next day once the flavors have had more time to meld.
- Garnish and Accompaniment: Ladle the cawl into bowls and sprinkle with fresh parsley. Serve with crusty bread or traditional Welsh cakes on the side.
Note: This dish is traditionally made in large quantities and improves in flavor when reheated, so don’t be afraid of leftovers. It’s a warming, hearty meal perfect for cold winter days. Enjoy your homemade Welsh Cawl!
