A centuries-old Welsh peasant stew, cawl is considered the national dish of Wales, traditionally cooked in a single pot over the fire for hours.
International
Cawl
Traditional Welsh Cawl - Lamb Stew with Root Vegetables, Authentic Step by Step Recipe.
- Welsh
- Main course
- Light
- High protein
- easy
20 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 380 kcal
- Protein 26 g
- Carbohydrates 34 g
- Fat 15 g
Story behind the dish
Preparation
Cawl is a Welsh preparation with easy difficulty. Reserve about 140 minutes in total (20 for mise en place and preparation, 120 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 600 g of lamb or beef to stew.
- Have ready: 4 potatoes.
- Have ready: 3 carrots.
- Have ready: 1 leek.
- Have ready: 1/2 cabbage.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Brown the meat in a pot with a little oil
Brown the meat in a pot with a little oil. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
-
Cover with broth and simmer for 1 hour.
Cover with broth and simmer for 1 hour. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Add the turnip and carrot in pieces
Add the turnip and carrot in pieces, cook for 30 minutes. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the potato and cook for 20 more minutes.
Add the potato and cook for 20 more minutes. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the leek and cabbage for the last 10 minutes.
Add the leek and cabbage for the last 10 minutes. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Adjust the salt and serve with fresh parsley and bread.
Adjust the salt and serve with fresh parsley and bread. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- It is tastier rested overnight.
- It is traditionally served with crumbled Caerphilly cheese on top.
Variations
- Cawl with bacon instead of lamb.
- Vegetarian version with vegetable broth.
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