About this recipe: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.
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
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Method Prep:1hr › Cook:2hr › Ready in:3hr
Bring water to the boil in a large pot. Place beef shin in, and simmer 1 1/2 hours. Let cool overnight.
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.
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.
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