Beef Cawl Recipes

Steps:

• 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.

Steps:

• Trim the meat of fat, cut into big chunks put in a deep pan with plenty of water, bring to the boil slowly and skim (throughout the cooking process you need to ensure there is enough liquid to cover the ingredients)
• Add the pearl barley, carrot, onions and swede.
• Bring back to the boil, add half tsp salt and the peppercorns, then the thyme and bay leaf bundled with string, and simmer gently for 2 hours.
• Add the potatoes and simmer for 20 minutes. Taste for seasoning. Add the leeks and simmer for a further 5-10 minutes.
• Serve with garnish of Parsley, warm, crusty, wholesome bread and Caerphilly cheese.
• The Cawl will be fine to eat for 24hrs but is best eaten within 18hrs. If eating the next day you might need to add some water with lamb stock added to thin.

Steps:

• In a large gallon zip-lock bag mix Flower, Pepper, Salt, thyme and optional spices.
• Close bag and shake well.
• Add beef to the bag and mix well coating all pieces.
• In a large dutch oven heat oil, and brown the beef.
• finely chop 1/2 onion add to beef.
• while onions are cooking add finely chopped 3 carrots, and finely chopped fat ends of the 2 parsnips.
• Once onions appear caramelized add beef stock.
• Allow to come to slow boil, and simmer for 45 minutes.
• Clean and chop all other root vegetables add to pot.
• at the same time add 4 cups of water.
• Allow to come to slow boil and simmer for another hour.
• Clean and add mushrooms.
• Allow to simmer for another 30 minutes.

Steps:

• Place beef in a large skillet with tall sides (or a large saucepan), and cover it with 3 cups stock and let it come to a boil. Reduce heat, cover skillet and let simmer 2 to 3 hours.
• Add onion, potatoes, carrots, parsnip and swede, and simmer until the carrots and parnsips are tender, about 25 minutes. Add more stock if needed for stew consistency. Season with salt and pepper.
• Add the sliced leeks and let cook another 10 to 15 minutes or until leeks are tender. Just before serving, stir in the chopped parsley.
• If you prefer a thicker stew, whisk together 1 tablespoon flour with 2 tablespoons water until no lumps remain. Add the paste to the stew, stirring until thickened.