Cawl is a traditional Welsh stew that is hearty and flavorful, often served with potatoes, leeks, and lamb or beef. It’s known for its rich, warming qualities, making it perfect for cold days.
Recipe: Traditional Cawl
Ingredients:
– 500g (1 lb) beef or lamb neck, cut into chunks
– 2 large onions, chopped
– 4 leeks, cleaned and sliced
– 3 cloves of garlic, minced
– 2 carrots, peeled and diced
– 2 celery sticks, diced
– 1 cup red wine (optional)
– 6 cups beef or lamb stock
– 1 bay leaf
– 3 sprigs fresh thyme
– Salt and pepper to taste
– 4 large potatoes, peeled and cubed
– Fresh parsley, chopped (for garnish)
Instructions:
1. Prepare the Meat: Season the meat with salt and pepper.
2. Sauté Vegetables: Heat some oil in a large pot over medium heat. Add onions, leeks, and garlic. Cook until soft and translucent.
3. Brown the Meat: Increase the heat slightly and add the seasoned meat to the pot. Sear on all sides until browned.
4. Deglaze the Pan: Pour in red wine (if using) and scrape up any browned bits from the bottom of the pan.
5. Add Stock and Spices: Add beef or lamb stock, bay leaf, thyme, and bring to a boil.
6. Simmer: Reduce heat and let simmer for about 1 hour until meat is tender.
7. Add Vegetables and Potatoes: Stir in carrots, celery, and potatoes. Return to a gentle simmer and cook until vegetables are just tender.
8. Serve: Ladle the cawl into bowls and garnish with fresh parsley before serving.
Enjoy your traditional Welsh Cawl!
Text model: qwen2.5
Image model: CopaxCuteXL
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