Cardiganshire cawl

    3 hours

    This traditional recipe is derived from the local farming community of Cardiganshire (Ceredigion). There are regional variations throughout Wales as to what meat is used; some use pork or mutton, but we use shin beef. The quantities used here are based on my own requirements for two to three days, as this soup is one that improves on subsequent re-heating. Serve with lightly buttered bread and a good mature Cheddar cheese.

    70 people made this

    Serves: 12 

    • 2L (3 1/4 pints) water
    • 350g (12 oz) shin of beef
    • 2 large onions, chopped
    • 2 large carrots, sliced
    • 1 swede, diced
    • salt and freshly ground black pepper to taste
    • 4 potatoes, peeled and quartered
    • 2 leeks, sliced
    • 1 small head cabbage, sliced
    • handful chopped fresh parsley

    Prep:1hr  ›  Cook:2hr  ›  Ready in:3hr 

    1. Bring water to the boil in a large pot. Place beef shin in, and simmer 1 1/2 hours. Let cool overnight.
    2. Remove meat from pot, trim off gristle and cut meat into medium sized pieces; set aside. Skim fat from surface of stock, or strain through a fine sieve.
    3. Return stock to heat, and bring to the boil. Add onions, carrots and swede. Season with salt and pepper. Simmer for 1 hour. Add potatoes, and simmer until tender, 15 to 20 minutes. Stir in the leeks, cabbage, parsley and reserved meat. Simmer 10 minutes, or until cabbage is tender.

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    Reviews in English (15)


    This is just the way my gran used to make cawl. I prefer it with more root vegetables and using lamb, but I do still have really good memories of my gran's shin beef cawl. It's a must on a cold winter night!  -  18 Nov 2009


    Very good. My first time making Welsh Cuisine, in fact. This recipe appealed to me because it called for Beef rather than lamb and the fact there was rutabaga and cabbage as well. Rarely see soups in the US calling for Rutabaga, despite it being one of my favorite vegetables. I could not find the same cut of beef called for here but we had organic short ribs on hand so I simmered them the day before for a very long time to use for the broth base. It so happened I had the simmering fluid left over from having made corned beef the day before so I added some of it to this broth for extra flavor. I think it helped out. Other than that, after having read over several Cawl recipes, I added Thyme and sautéed the non meat ingredients before adding to the simmering broth. Also threw in some fish sauce during the cooking process to give it a little more umami. Also followed the tradition as dictated and served it with a good bread and sharp cheddar. My whole family loved it Looking forward to the leftovers.  -  27 Feb 2017


    Very tasty & hearty soup. I wasn't sure how the "boys" would like rutabaga in soup, but it was a big hit. I like thick & chunky soups, so this fit the bill. Will definitely make again.  -  06 Aug 2007  (Review from Allrecipes US | Canada)