For a richer flavor, consider browning the beef shank in a little oil before adding it to the water. Feel free to adjust the vegetables according to your preference and what's available seasonally. Parsnips, turnips, or celery root would also be delicious additions. Cawl tastes even better the next day, as the flavors have more time to meld. Store any leftovers in the refrigerator and reheat gently before serving. Traditionally, Cawl is served in two courses: first the broth, then the meat and vegetables.
Cawl (Traditional Welsh Broth)
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PREP TIME1 hrs
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COOK TIME2 hrs
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TOTAL TIME27 hrs
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SERVING12 People
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VIEWS69
A hearty and deeply flavorful broth, Cawl embodies the rustic charm of Welsh cuisine. Originating from the farming communities of Wales, this nourishing soup is perfect for chilly evenings and tastes even better the next day. Serve with crusty bread and a wedge of sharp Cheddar for a truly authentic experience.
Ingridients
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Nutrition
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Carbohydrate24 g
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Cholesterol13 mg
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Fiber5 g
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Protein9 g
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Saturated Fat1 g
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Sodium248 mg
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Sugar7 g
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Fat3 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large pot, bring the water to a boil. Add the beef shank and reduce heat to a simmer. Cook for 1 1/2 hours. (Time: 90 minutes)
02
StepRemove from heat and let cool overnight. This allows the flavors to meld and the broth to develop richness.
03
StepThe next day, lift the beef shank from the pot. Trim off any gristle and cut the meat into medium-sized pieces. Set aside.
04
StepSkim any fat from the surface of the stock, or strain through a fine sieve to clarify the broth.
05
StepReturn the stock to the pot and bring to a boil. Add the chopped onions, sliced carrots, and diced rutabaga. Season with salt and pepper. (Time: 5 minutes)
06
StepReduce heat and simmer for 1 hour, allowing the vegetables to soften and infuse the broth with their flavors. (Time: 60 minutes)
07
StepAdd the quartered potatoes and continue to simmer until they are tender, about 15 to 20 minutes. (Time: 15-20 minutes)
08
StepStir in the sliced cabbage, leeks, reserved beef, and chopped fresh parsley. Simmer for an additional 10 minutes, or until the cabbage is tender and the flavors have melded together. (Time: 10 minutes)
09
StepServe hot with lightly buttered bread and good, mature Cheddar cheese.
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Tyrique Bednar
May 30, 2025Don't forget the buttered bread and cheese; it completes the meal!
Sheila Leannon
May 16, 2025I added a turnip along with the rutabaga, which added a nice depth of flavor.
Terrence Vandervort
Mar 31, 2025Make sure you don't skimp on the simmering time – it really makes a difference.
Michael Collins
Jan 23, 2025I like to use lamb instead of beef sometimes – equally delicious!
Bernita Kohler
Nov 12, 2024This cawl is even better the next day! I made a big batch on Sunday and enjoyed it all week.
Bill Schaefer
Oct 14, 2024A little goes a long way with the rutabaga; it can be overpowering if you add too much.
Berenice Brown
Oct 2, 2024My family loved this! Such a hearty and comforting soup, perfect for a cold day.