What's New
Arts & Leisure
Fashion & Style
House & Home
Home & Garden
Parties & Events
Professional Advice
Times of your Life
About Us
Search the Site

Traditional Welsh Cawl

  • Lard or bacon fat - 1 tbsp
  • 2 Onions coarsely chopped
  • 2 Parsnips roughly chopped
  • 4 Carrots coarsely sliced
  • 1 Rutabaga coarsely chopped (the Welsh call it Swede)
  • 1 lb. Brisket of beef or neck of lamb
  • 12 Black peppercorns - 12
  • 1 whole Clove
  • 1 Bay leaf
  • 1 sprig of fresh thyme
  • Water or stock ( to cover)
  • 1 lb. Small new potatoes
  • 4 thin Leeks


  • Heat the lard or bacon fat in a large soup pot and brown the onions, carrots, parsnips and rutabaga
  • Remove with a slotted spoon and brown the meat in the fat.
  • Return the vegetables to the pot with the meat and add the bacon and herbs. Cover with water. Bring to the boil, skim and simmer for 2-3 hours.
  • Add the potatoes 20 minutes before the end of cooking.
  • Chop the slender leeks and reserve.
  • To serve, put a piece of meat in each bowl, together with broth and vegetables,
  • Garnish with lots of finely chopped raw leeks.
  • Serve together with a hunk of cheese and bread.

Top of Page

Back to Main Dish Recipes
Copyright 2004-2006 ClevelandWomen.Com. All Rights Reserved.
Questions or Comments? E-Mail us at: