Welsh Cawl
A great traditional Welsh broth, cheap, easy and very tasty.
Difficulty and servings
Serves 6
Preparation and cooking times
- Trim the meat of fat, cut into big chunks put in a deep pan with plenty of water, bring to the boil slowly and skim (throughout the cooking process you need to ensure there is enough liquid to cover the ingredients)
- Add the pearl barley, carrot, onions and swede. Bring back to the boil, add half tsp salt and the peppercorns, then the thyme and bay leaf bundled with string, and simmer gently for 2 hours.
- Add the potatoes and simmer for 20 minutes. Taste for seasoning. Add the leeks and simmer for a further 5-10 minutes.
- Serve with garnish of Parsley, warm, crusty, wholesome bread and Caerphilly cheese.
- The Cawl will be fine to eat for 24hrs but is best eaten within 18hrs. If eating the next day you might need to add some water with lamb stock added to thin.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/11455/
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
Ingredients
- 900g of lamb
- 50g pearl barley
- 3-4 scraped and sliced carrots
- 2 sliced onions
- 1 peeled and chopped swede
- 3 Leeks chopped into chunks (keeping the greener end as this adds colour and flavour)
- Small bundle thyme
- 1 bayleaf
- 900g potatoes cut into big chunks
- 1 tbsp chopped parsley
- 10 Black peppercorns
- Can also use any fresh root vegetables that happen to be in season.
Search Good Food
Difficulty and servings
Serves 6
Preparation and cooking times
Ingredients
- 900g of lamb
- 50g pearl barley
- 3-4 scraped and sliced carrots
- 2 sliced onions
- 1 peeled and chopped swede
- 3 Leeks chopped into chunks (keeping the greener end as this adds colour and flavour)
- Small bundle thyme
- 1 bayleaf
- 900g potatoes cut into big chunks
- 1 tbsp chopped parsley
- 10 Black peppercorns
- Can also use any fresh root vegetables that happen to be in season.
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
18 March 2011
Anna commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
02 July 2011
almira commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
30 January 2012
Phyllis PEARSON commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
27 February 2012
Janer commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.