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.
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)