Cawl (Traditional Welsh Broth) Recipe

Ingredients
<br>- 2 quarts water
<br>- 12 ounces beef shank
<br>- 2 large onions, chopped
<br>- 2 large carrots, sliced
<br>- 1 rutabaga, diced
<br>- salt and pepper to taste
<br>- 4 potatoes, peeled and quartered
<br>- 2 leeks, sliced
<br>- 1 small head cabbage, sliced
<br>- 2 tablespoons chopped fresh parsley
<br><p></p>Directions
<br>step 1: 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.
<br>step 2: 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.
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Ingredients
- 2 quarts water
- 12 ounces beef shank
- 2 large onions, chopped
- 2 large carrots, sliced
- 1 rutabaga, diced
- salt and pepper to taste
- 4 potatoes, peeled and quartered
- 2 leeks, sliced
- 1 small head cabbage, sliced
- 2 tablespoons chopped fresh parsley

Directions
step 1: 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.
step 2: 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.

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