CAWL (Broth)In this sense it means much more than a simple broth. Traditionally split into broth,then meat and vegetables eaten as the main course, it closely resembles the French ‘Pot au Feu‘ .The exact quantities are not important.
Using approximately 2lb (1kg) meat.
Use bacon or lamb with a smaller piece of brisket or shin of beef.
2 large parsnips,
3 large carrots,
1 small swede,
2 large leeks,
1 1/2lbs (750g) potatoes.
Brown the meat first, then cover with water and bring to a simmer. Season with some whole black peppercorns, thyme,
parsley, bay leaf and one or two cloves, leave the salt to the end. Skim and simmer about an hour before adding the roughly chopped vegetables and a little later the potatoes and leeks. Some cooks will thicken the cawl with a handful of oatmeal. Serve with finely chopped parsley and leeks for a flavoursome and crunchy topping.