Traditional Welsh Broth Recipe: Cawl

Cawl is a hearty and flavorful traditional Welsh broth that dates back centuries. This recipe combines tender meat, fresh vegetables, and herbs to create a comforting and nourishing dish. The broth is slow-cooked to perfection, allowing all the flavors to meld together. Serve with crusty bread for a satisfying meal that will warm you up on a cold day.

Ingredients

• 2 pounds lamb shoulder, cut into chunks
• 1 large onion, chopped
• 2 carrots, peeled and sliced
• 2 leeks, sliced
• 2 parsnips, peeled and sliced
• 4 potatoes, peeled and cubed
• 1 small celeriac, peeled and cubed
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 1 tablespoon chopped fresh parsley, for garnish

Directions

1. In a large pot, add the lamb shoulder chunks and cover with water. Bring to a boil and let it simmer for 1 hour, skimming off any impurities that rise to the surface.
2. Add the chopped onion, sliced carrots, leeks, parsnips, potatoes, celeriac, bay leaves, dried thyme, salt, and pepper to the pot. Stir well to combine.
3. Continue to simmer the broth for another hour, or until the meat is tender and the vegetables are cooked through.
4. Remove the bay leaves from the pot and discard.
5. Serve the cawl hot, garnished with freshly chopped parsley and accompanied by crusty bread. Enjoy!

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