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Traditional Welsh Cawl


  • Lard or bacon fat - 1 tbsp
  • 2 Onions coarsely chopped
  • 2 Parsnips roughly chopped
  • 4 Carrots coarsely sliced
  • 1 Rutabaga coarsely chopped (the Welsh call it Swede)
  • 1 lb. Brisket of beef or neck of lamb
  • 12 Black peppercorns - 12
  • 1 whole Clove
  • 1 Bay leaf
  • 1 sprig of fresh thyme
  • Water or stock ( to cover)
  • 1 lb. Small new potatoes
  • 4 thin Leeks

    • Heat the lard or bacon fat in a large soup pot and brown the onions, carrots, parsnips and rutabaga
    • Remove with a slotted spoon and brown the meat in the fat.
    • Return the vegetables to the pot with the meat and add the bacon and herbs. Cover with water. Bring to the boil, skim and simmer for 2-3 hours.
    • Add the potatoes 20 minutes before the end of cooking.
    • Chop the slender leeks and reserve.
    • To serve, put a piece of meat in each bowl, together with broth and vegetables,
    • Garnish with lots of finely chopped raw leeks.
    • Serve together with a hunk of cheese and bread.

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