Zurich Legacy Kitchen Cookbook - Book - Page 66
C a r ys Wi g ley
Gwyn's
Cawl
Cawl is a traditional Welsh
recipe, but every family seems
to make it differently.
My grampa made it using beef,
rather than lamb, as it was
more readily available.
I now love making it for all my
friends and every time I make
it, I think of my grampa and
how proud he was that we all
loved his cawl.
INGREDIENTS
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500g diced beef
1 onion
6 medium potatoes
2 carrots
2 parsnips
1 small swede
2 leeks
1 beef stock cube
1 small bunch of parsley
Salt and pepper
Flour, to coat the beef
METHOD
)
Coat the beef in flour and brown in a thick pan in batches. Wash the leeks.
Peel and chop the onion, potatoes, carrots, parsnips, swede, and leeks.
When the beef has browned, add the vegetables, crumble in the stock
cube and cover with water. Bring to the boil and then simmer for 2-3 hours.
Serve with crusty, buttered bread and a lump of cheese.
Gwyn's Tip:
t away,
d
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b
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T up
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but b e
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