cawl (traditional welsh broth)

Ingredients

• Servings: 12
• 2 quarts water
• 12 ounces beef shank
• 2 large onions, chopped
• 2 large carrots, sliced
• 1 rutabaga, diced
• salt and pepper to taste
• 4 potatoes, peeled and quartered
• 2 leeks, sliced
• 1 small head cabbage, sliced
• 2 tablespoons chopped fresh parsley

Recipe

Cook Time: 2 hrs

Ready Time: 3 hrs


• bring water to boil in a large pot. place beef shank in, and simmer 1 1/2 hours. let cool overnight. lift meat out, 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 a boil. add onions, carrots and rutabaga. 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.