Cawl is the national dish of Wales. Welsh is a stew made Cawl and bacon, Welsh lamb or beef, cabbage and leeks.Though more traditionally cheaper cuts of lamb are used, one must know Cawl Welsh recipes vary from region to region and sometimes season.There same season is not a strict rule.
Cawl you can eat on a plate, but often the broth served first, followed by meat and vegetables.
Enhance the flavors Welsh Cawl hold for a day or two to cope with any anxiety or save leftovers warm-up be
Preparation time: 30 minutes
Cooking time: 2 hours 30 minutes
Total time: 3 hours
Ingredients:
- Bacon 1 tablespoon bacon fat or
- 2 large onions, cut into thick slices
- 1 medium, peeled and cut cauliflower into 1 "cubes /2.5 cm
- 4 large carrots, peeled into thick slices.
- 4 leek, cleaned and sliced
- 1 pound / 450 g potatoes, peeled and quartered
- £ 1 / 450g beef brisket
- 1 pound / 450 g piece of smoked bacon, in 1 "cubes cut /2.5 cm
- 1 bay leaf
- Sprig of fresh thyme
- Salt and pepper.
Preparation:
- Melt the butter in a large soup pot over high heat, careful not to burn fat. Add all vegetables except potatoes, hot oil and fry for about 3 minutes, stirring. Remove vegetables with a slotted spoon and reserve.
- Increase the heat and add add the meat to the pan and brown on all sides. Back in the pan with the bacon and vegetables herbs browned.
- Cover meat and vegetables with cold water, bring to a boil, reduce heat to maintain simmer water and cook for 2 hours or until the meat is tender.
- Raise remove the meat from the pan and set aside. Add the potatoes and bring to a boil and cook for 20 minutes until the potatoes or cooked. Meanwhile, once the meat is cool enough to handle, cut into 2 "/ 5cm cubes. Soon as the potatoes are cooked, add the meat to the pan and cook for 10 minutes.
- Season with salt and pepper and serve hot. The pot of soup can be initially served as a soup, followed by meat and vegetables, is the choice.
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