Welsh Cawl Cennin (Traditional Carmarthenshire Lamb/Beef, Leek, Swede & Caerphilly Broth) – Authentic United Kingdom Recipe
Wales’s beloved national dish: a clear, sweet leek and root vegetable broth served with tangy white cheese.
- Country of Origin
- 🇬🇧 United Kingdom (Northern Europe, Europe)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 25 min
- Difficulty
- Easy
- Signature Staples
- Tender lamb or beef chunks, Sweet leeks, Swede (rutabaga), Fresh flat-leaf parsley, Thyme
Ingredients for Welsh Cawl Cennin (Traditional Carmarthenshire Lamb/Beef, Leek, Swede & Caerphilly Broth) (4 Servings)
- 1.25 lbs (or 2.5 cups) tender lamb or beef chunks, prepped into bite-sized pieces
- 1.5 cups sweet leeks, washed and trimmed
- 1 cup swede (rutabaga)
- 1 medium onion and 3 cloves garlic, finely minced with fresh flat-leaf parsley
- 1.5 tbsp traditional United Kingdom seasoning (thyme, bay leaf, black pepper)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and fresh flat-leaf parsley for 3–4 minutes until fragrant.
- Stir in thyme, bay leaf, black pepper and toast for 45 seconds to release the essential oils of United Kingdom's kitchen.
- Add tender lamb or beef chunks and sweet leeks, tossing to coat in the aromatic base.
- Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
- Fold in swede (rutabaga), adjust seasoning, and ladle steaming hot into deep bowls.