Cawl (Traditional Welsh Broth) recipe

12 servings

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

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.