Cawl

Method

Trim the beef and cut into large chunks, then place in a heavy-bottomed pot with water and stock cubes, bringing to a simmer and skimming any scum from the surface. Prepare all vegetables by peeling and cutting into generous chunks, keeping them roughly the same size. Add the root vegetables (potatoes, carrots, parsnips) along with whole peeled onions, thyme, and bay leaves, simmering for about 1.5 hours until the beef is tender. Add the leeks and cabbage in the final 20 minutes of cooking, seasoning with salt and pepper to taste. Serve the cawl hot in deep bowls with the broth, traditionally eaten in two seatings: broth first, then meat and vegetables with crusty bread.