📝 About This Recipe
Widely considered the national dish of Wales, Cawl is a hearty, slow-simmered stew that captures the essence of the Welsh countryside. Traditionally made with tender lamb and seasonal root vegetables, it is a masterclass in 'low and slow' cooking where the broth becomes rich, clear, and deeply savory. This recipe offers a comforting, rustic experience that tastes even better the next day, embodying the warmth and hospitality of a true Welsh kitchen.
🥗 Ingredients
The Meat and Stock
- 1 kg Lamb neck or shoulder (bone-in for maximum flavor, cut into large chunks)
- 2 liters Water (enough to fully submerge the meat and vegetables)
- 1 tablespoon Sea salt (adjust to taste)
- 8-10 whole Black peppercorns
- 2 pieces Bay leaves (fresh or dried)
The Garden Vegetables
- 500 g Potatoes (floury variety like Maris Piper, peeled and cubed)
- 3 large Carrots (peeled and sliced into thick rounds)
- 3 large Leeks (cleaned thoroughly and sliced into 2cm rounds)
- 1 medium Swede (Rutabaga) (peeled and chopped into 2cm cubes)
- 2 medium Parsnips (peeled and sliced into rounds)
- 1 large Onion (finely chopped)
Finishing Touches
- 1 small bunch Fresh Parsley (finely chopped)
- 150 g Caerphilly Cheese (crumbled, for serving)
- 1 loaf Crusty Bread (thickly sliced with salted Welsh butter)
👨🍳 Instructions
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1
Place the lamb chunks into a large, heavy-bottomed stockpot. Cover with the 2 liters of cold water and add the salt, peppercorns, and bay leaves.
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2
Bring the water to a gentle boil over medium-high heat. As it begins to boil, use a slotted spoon to skim off any grey foam or impurities that rise to the surface to ensure a clear broth.
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3
Once skimmed, reduce the heat to a low simmer. Cover the pot partially and let the lamb cook gently for about 1 hour to 1 hour 15 minutes, or until the meat is starting to become tender.
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4
Remove the meat from the pot with a slotted spoon. Set aside on a plate to cool slightly. If you used bone-in meat, remove the bones and excess fat now, cutting the meat into bite-sized pieces.
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5
Ideally, allow the stock to cool and chill it so you can lift off the solidified fat. If cooking to serve immediately, simply skim as much liquid fat from the top as possible with a spoon.
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6
Return the meat to the pot and add the chopped onion, swede, and carrots. These harder vegetables need the longest cooking time.
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7
Simmer the vegetables with the meat for 20 minutes before adding the potatoes and parsnips.
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8
Continue to simmer for another 20-25 minutes. You want the potatoes to be tender but not completely falling apart, though a little 'sloughing' helps thicken the broth naturally.
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9
Add the sliced leeks during the last 10 minutes of cooking. Leeks cook quickly and you want them to retain their vibrant green color and a bit of texture.
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10
Taste the broth. This is the time to adjust your seasoning with more sea salt or a generous grind of black pepper.
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11
Just before serving, stir in the freshly chopped parsley to provide a burst of color and herbaceous freshness.
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12
Ladle the Cawl into deep bowls, ensuring everyone gets a good mix of meat, root vegetables, and plenty of the golden broth.
💡 Chef's Tips
For the most authentic flavor, make the stock and cook the meat the day before; the flavors develop significantly overnight. If lamb is too strong for your palate, beef brisket is a common and delicious historical substitute. Do not rush the simmering process; high heat will toughen the lamb fibers instead of breaking them down. Always use the best quality leeks you can find, as they are the symbolic heart of the dish. If the broth feels too thin, mash one or two of the cooked potato chunks against the side of the pot and stir back in.
🍽️ Serving Suggestions
Serve with a thick wedge of sharp, crumbly Caerphilly cheese on the side or crumbled directly on top. Accompany with warm, crusty bread and a generous smear of salted Welsh butter. A glass of crisp Welsh cider or a malty Ale pairs beautifully with the richness of the lamb. In some parts of Wales, the broth is served first as a starter, followed by the meat and vegetables as a main course. Finish the meal with a simple piece of Bara Brith (Welsh speckled bread) and a cup of tea.