Welsh Cawl Medley

The History of Welsh Cawl

The Welsh Cawl is a time-honored dish, celebrated as a staple in Welsh cuisine. Emerging from the pastoral tradition of humble, hearty meals, it is often referred to as the national dish of Wales. Historically, cawl was a simple one-pot concoction, making it a practical choice for rural communities.

This dish typically combines lamb or beef with various seasonal vegetables. Over centuries, cawl has continued to evolve, yet it remains a cherished comfort food, often associated with family gatherings and celebrations.

Ingredients

• Lamb or beef on the bone - 500g
• Potatoes - 3 large
• Carrots - 3
• Leeks - 2
• Onions - 1 large
• Swede - 1/2
• Parsnip - 1
• Cabbage - 1/4 head
• Bay leaf - 1
• Thyme - a few sprigs
• Salt - to taste
• Black pepper - to taste
• Water - enough to cover ingredients

Preparation

To start, carefully rinse your cuts of lamb or beef under cool water. This step helps to remove any surface residue. Pat them dry with a clean cloth or paper towel.

Peel and dice the potatoes, carrots, and swede. These root vegetables will form the nourishing base of your cawl. Thinly slice the leeks and onions, which will add layers of flavor.

Chop the parsnip into bite-sized pieces and shred the cabbage. Set these aside as they are added later in the cooking.

Cooking Process

Step 1: Sear the Meat

Begin by searing the lamb or beef in a large, sturdy pot over medium-high heat. This should be done until the meat is browned on all sides, which will seal in the juices and deepen the flavor profile.

Step 2: Simmer the Broth

Next, add your chopped onions to the pot, sautéing them in the rendered fat. Pour in enough water to cover the meat generously. Bring to a simmer, skimming off any froth that surfaces to ensure a clear broth. Add the bay leaf and thyme, then cover and let it simmer on low heat for about an hour.

Step 3: Cook the Vegetables

Add the potatoes, carrots, and swede to the pot, continuing to simmer until tender but not mushy. This typically takes another 30 to 40 minutes. Include the parsnip and sliced leeks about 15 minutes before the other vegetables finish cooking.

Step 4: Final Touch

Lastly, stir the shredded cabbage into the cawl, allowing it to soften for about 10 minutes. Season with salt and black pepper to taste.

Enjoying Your Welsh Cawl

Once your cawl is ready, it's best served piping hot in deep bowls, accompanied by crusty bread and a hunk of fresh cheese, if desired. The subtle layers of flavor combined with the hearty meat and vegetables make each spoonful a delight.

Many recommend that cawl is even better the next day, allowing the flavors to meld further. It can be refrigerated overnight and reheated at the same low simmer, checking out the timer to avoid overcooking.