📝 About This Recipe
Cawl is the national dish of Wales, a soul-warming 'one-pot' meal that dates back to the 14th century. This version features tender chunks of beef and sweet root vegetables simmered in a rich, clear broth that captures the essence of the Welsh countryside. It is a rustic, comforting masterpiece that tastes even better the next day, traditionally served in wooden bowls with a side of sharp Caerphilly cheese.
🥗 Ingredients
The Meat
- 2 pounds Beef Chuck or Brisket (cut into 1.5-inch chunks)
- 1 piece Beef Bone (marrow bone for extra depth of flavor)
- 2 tablespoons Vegetable Oil or Lard (for searing)
The Vegetables
- 3 pieces Large Leeks (cleaned and sliced into thick rounds)
- 3 pieces Large Potatoes (peeled and cut into large chunks)
- 3 pieces Carrots (peeled and sliced into thick coins)
- 1 small Rutabaga (Swede) (peeled and diced into 1-inch cubes)
- 2 pieces Parsnips (peeled and sliced)
- 1 large Onion (roughly chopped)
The Broth and Herbs
- 6-8 cups Beef Stock (high quality or homemade)
- 1 small bunch Fresh Parsley (finely chopped)
- 1 teaspoon Dried Thyme
- 2 pieces Bay Leaves
- 1 teaspoon Sea Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Pat the beef chunks dry with a paper towel and season generously with salt and pepper. This ensures a better sear and deeper flavor.
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2
In a large, heavy-bottomed stockpot or Dutch oven, heat the oil or lard over medium-high heat until shimmering.
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3
Brown the beef in batches, being careful not to crowd the pan. Sear until a deep brown crust forms on all sides (about 3-4 minutes per batch), then remove the meat and set aside.
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4
Lower the heat to medium. Add the chopped onion to the same pot, using a wooden spoon to scrape up the brown bits (fond) from the bottom.
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5
Return the beef and any accumulated juices to the pot along with the beef bone. Pour in the beef stock until the meat is fully submerged.
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6
Add the bay leaves and dried thyme. Bring the liquid to a gentle boil, then immediately reduce the heat to low. Cover and simmer for 1 hour and 15 minutes.
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7
Skim off any foam or excess fat that rises to the surface during the simmering process to keep the broth clear.
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8
Add the rutabaga (swede), carrots, and parsnips to the pot. These denser vegetables take longer to soften.
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9
Simmer, partially covered, for another 30 minutes.
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10
Add the potatoes and half of the sliced leeks. Continue to simmer for 20-25 minutes, or until the potatoes are tender but not falling apart.
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11
During the final 10 minutes of cooking, stir in the remaining leeks. This ensures some leeks are soft and integrated into the broth while others provide texture and vibrant color.
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12
Remove the beef bone and bay leaves. Taste the broth and adjust the seasoning with additional salt and pepper if needed.
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13
Stir in the fresh chopped parsley just before serving to provide a burst of freshness.
💡 Chef's Tips
For the most authentic flavor, make the Cawl a day in advance; the flavors develop beautifully overnight. Don't skip the leeks—they are the national emblem of Wales and provide the signature sweetness of the dish. If the broth is too thin for your liking, mash one or two of the cooked potato chunks against the side of the pot to thicken it naturally. Traditional Cawl uses lamb, but beef became popular in the lowlands; you can swap the beef for lamb shoulder using the exact same method. Ensure you cut your vegetables into large, rustic chunks so they don't turn into a puree during the long simmer.
🍽️ Serving Suggestions
Serve in deep bowls with a thick slice of crusty farmhouse bread and salted Welsh butter. Pair with a wedge of sharp Caerphilly cheese or a mature white Cheddar on the side. Traditionally, some eat the broth first as a starter, followed by the meat and vegetables as a main. A glass of local Welsh ale or a crisp cider complements the richness of the beef perfectly. For a modern twist, serve with a dollop of horseradish cream on top of the beef.