Traditional Welsh Cawl
This traditional Welsh cawl recipe was given to me by the five-time cawl-making world champion, Sue Jones. This one is left to chill overnight before serving, but if you want to let the flavours develop and mature, leave it in the fridge for up to three days.
This traditional Welsh cawl recipe was given to me by the five-time cawl-making world champion, Sue Jones. This one is left to chill overnight before serving, but if you want to let the flavours develop and mature, leave it in the fridge for up to three days.
- Carbohydrate 11.795220552399 g
- Cholesterol 0 mg
- Fat 0.201267518939394 g
- Fiber 3.1257361899369 g
- Protein 0.896745075757576 g
- Saturated Fat 0.0365704198232323 g
- Serving Size 1 1 Serving (329g)
- Sodium 16.1030839646465 mg
- Sugar 8.66948436246209 g
- Trans Fat 0.0606083140782828 g
- Calories 49 calories
Step-by-step
- Place 2 litres of water and 2 teaspoons of sea salt into a large pan, then place over a high heat and bring to the boil.
- Peel and add the whole onion and the lamb. Bring back to the boil, then use a spoon to skim away the scum from the surface.
- Simmer for a further 10 to 15 minutes, or until cooked through. Using a slotted spoon, remove the meat from the pan and leave to cool. Strip the meat from the bone, then return the meat to the pan.
- Peel and cut the swede into 1cm chunks. Add to the pan and bring to the boil, then simmer for 15 to 20 minutes, or until the swede is tender.
- Peel the carrots and slice at a slight angle into 1cm chunks, then add to the pan. Bring to the boil, then simmer for a further 15 to 20 minutes with the lid on, or until tender.
- Meanwhile, peel the potatoes and cut into quarters so they’re all roughly the same size. Once the carrot has softened, add the potatoes to the pan and repeat the process until tender.
- Peel the parsnips, strip and discard the outer leaves from the leeks, then cut into 1cm slices. Add the parsnips and most of the leeks to the pan. Bring to the boil, then simmer for 10 minutes with the lid on, or until tender.
- Taste and season, then add the raw leeks. Place the lid on top, then pop in the fridge to chill overnight (or for up to 3 days for even tastier results).
- When you’re ready to serve, gently simmer the cawl until warm. Ladle into serving bowls, then serve with lots of black pepper, a wedge of mature Caerphilly cheese and a slice of bread and butter.
A Taste of Tradition: My Welsh Cawl Adventure
As a busy working mum, time in the kitchen is a precious commodity. Weekends are often a whirlwind of school runs, errands, and trying to squeeze in a little "me time". But, there's something deeply satisfying about spending a few hours crafting a truly comforting meal, a meal that nourishes both body and soul. This weekend, that meal was Traditional Welsh Cawl, and let me tell you, it was an experience.
I first encountered this hearty stew during a recent trip to Wales. The rolling green hills, the charming villages, and the incredibly welcoming people all left a lasting impression, but the food? The food was something else entirely. One particularly memorable evening, I stumbled upon a cozy pub serving a steaming bowl of cawl. The rich, savory broth, the tender lamb, the perfectly balanced vegetables – it was pure magic in a bowl. I knew I had to recreate this culinary masterpiece at home.
Finding a recipe proved easier than I expected. I managed to connect with a five-time cawl-making world champion, Sue Jones, who generously shared her recipe. Sue's expertise instilled confidence; after all, who am I to argue with a champion? Her recipe called for a slow-simmered stew, a process that allows the flavors to meld and mature. The resulting dish far surpasses any quick-fix meal.
The preparation is surprisingly straightforward. The most time-consuming part involves chopping the vegetables – carrots, parsnips, potatoes, leeks, and swede. But even that part becomes meditative as you rhythmically chop, the rhythmic sounds a soothing counterpoint to the busy week. The lamb, a key ingredient, adds a rich depth of flavor that's simply irreplaceable. The combination of vegetables contributes to the perfect balance of sweetness and earthiness. I recommend using a good quality lamb neck fillet for the best results; a butcher can help prepare it nicely.
The magic truly happens during the simmering process. As the ingredients meld together, the aroma filling your kitchen is simply irresistible. Following Sue's advice, I allowed my cawl to chill overnight in the refrigerator. This extra step allows the flavors to deepen, creating an even more complex and rewarding taste. I've made it three times now; the third time was the best, and I imagine the fifth will be even better.
Serving the cawl is a simple yet elegant affair. A generous ladleful of the warming stew is perfect on a chilly evening. A sprinkle of black pepper, a wedge of mature Caerphilly cheese (a Welsh staple, of course!), and a slice of crusty bread complete the experience. The combination of textures and flavors creates a symphony on the palate – a celebration of simple ingredients transformed into something extraordinary.
Making this Welsh Cawl has become more than just cooking a meal; it's a journey, a connection to a rich culinary tradition, and a reminder that even in the midst of a busy life, there's always time for simple pleasures, like sharing a comforting bowl of food with loved ones. The taste of tradition and the heart-warming feeling it brings make it a truly special dish.
The experience has taught me to embrace the slow cooking process, to savor the anticipation, and to appreciate the simple pleasures of wholesome food. Now, I’m already planning my next batch, perhaps experimenting with different herbs and spices to add my own personal touch. But one thing remains constant: the core ingredients and the magical transformation they undergo, culminating in a truly remarkable bowl of traditional Welsh Cawl.
