|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 56g||72%|
|Saturated Fat 19g||94%|
|Total Carbohydrate 102g||37%|
|Dietary Fiber 13g||46%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The saying goes "it is as good to drink the broth as to eat the meat." And in Wales, they will most certainly agree with this statement when talking about their national dish of Welsh cawl.
Cawl is a stew made from bacon, Welsh lamb or beef, cabbage, and leeks, although using cheaper cuts of meat is also traditional. Welsh recipes for cawl vary from region to region, even season to season.
Cawl can be eaten in one bowl, although often the broth will be served first followed by the meat and vegetables—hence the quote above. Like many dishes, Welsh cawl tastes better the next day and the day after that, so don't be afraid to make it in advance or save any leftovers for reheating.
- 1 tablespoon lard (or bacon fat)
- 2 large onions (thickly sliced)
- 1 medium rutabaga (peeled and cut into 1-inch cubes)
- 4 large carrots (peeled and thickly sliced)
- 4 leeks (cleaned of all sandy grit and sliced)
- 1 pound/450 grams beef brisket
- 1 pound/450 grams smoked bacon (cut into 1-inch cubes)
- 1 bay leaf
- 1 sprig fresh thyme
- 1 pound/450 grams potatoes (peeled and quartered)
- Salt and freshly ground pepper (to taste)
Gather the ingredients.
Melt the lard in a large stockpot or Dutch oven over high heat, taking care not to burn the fat. Add the onions, rutabaga, carrots, and leeks to the hot fat and brown for about 3 minutes, stirring constantly.
Remove the vegetables with a slotted spoon to a bowl. Raise the heat of the pot and add the beef to the pot and brown on all sides.
Return the browned vegetables to the pot with the bacon pieces, bay leaf, and thyme.
Cover the meat and vegetables with cold water and bring to a boil. Lower the heat and simmer for 2 hours, or until the beef is tender.
Remove the beef from the pot and reserve.
Add the potatoes and bring back to a boil and cook for another 20 minutes, or until tender.
Meanwhile, once the beef is cold enough to handle, cut into 2-inch cubes. Add back to the pot and cook for 10 minutes more.
Season well with salt and pepper and serve while piping hot.
- The beauty of this recipe is you have two dishes in one. The broth from the recipe can be served first as a soup or starter course, followed by the meat, potatoes, and vegetables as a main.
- The mix of root vegetables used in this recipe is a traditional assortment, you can vary to make a less than traditional version. Celeriac would make a nice addition.
- Save leftovers in an airtight container in the fridge for reheating as Welsh cawl tastes better the next day and even the day after.