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Cawl Aberaeron (Aberaeron Broth)

Cawl Aberaeron (Aberaeron Broth) is a traditional Welsh (Cymric) recipe for classic hearty broth of bacon, parsnips, beef, potatoes, cabbage, leeks, carrots and swede cooked in water thickened with oatmeal that is traditionally served with bread as a main meal. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Aberaeron Broth (Cawl Aberaeron).

prep time

20 minutes

cook time

145 minutes

Total Time:

165 minutes

Serves:

Rating:

Tags : Pork Recipes Beef Recipes Vegetable Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Cynhwysion:

675g bacwn wedi torri
675g pannas, wedi plicio a thorri
450g eidion, wedi torri
450g tatws wedi plicio a thorri
1 bresych gwyn wedi torri'n fân
2 gennin bychan wedi torri
225g moron, wedi plicio a thorri
3 llwy de o flawd ceirch
225g rwden wedi torri

Dull:

Rhoddwch y bacwn mewn padell ffrio a coginiwch nes iddo ollwng ei saim. Trosglwyddwch y bacwn i grochen pobi a defnyddiwch y saim bacwn i ffrio'r eidion nes ei fod wedi brownio. Ychwanegwch yr eidion i'r grochen pobi gyda'r bacwn. Yna ychwanegwch y llysiau (heblaw'r cennin) a gorchuddiwch gyda dŵr cyn ychwanegu halen a phupur. Berwch y cyfan cyn gostwng i ledferwi, ychwanegu caead a lledferwi'r gymysgfa am 130 munud. Tra mae'r cawl yn pobi ychwanegwch y blawd ceirch i'r badell gyda'r saim bacwn a ffriwch am ychydig funudau cyn ei roi i'r neilltu. Pan mae'r cawl wedi coginion ychwanegwch y cennin a'r blawd cerich a lledferwch am chwarter awr eto. Gweinwch yn boeth.

English Translation

Ingredients:

675g bacon, diced
675g parsnips, peeled and chopped
450g beef, diced
450g potatoes, peeled and chopped
1 white cabbage, shredded
2 small leeks, chopped
225g carrots, peeled and chopped
3tbsp oatmeal
225g swede, peeled and chopped

Method:

Add the bacon to a large frying pan and fry until it renders its fat. Transfer the bacon to a large casserole dish and use the bacon fat to fry the beef until browned. Transfer the beef to the casserole with the bacon. Add all the vegetables (except the leeks) and cover with water. Season with salt and black pepper, bring to a boil then reduce to a simmer, add a lid and simmer for about 130 minutes.

Meanwhile fry 3 tbsp of the oatmeal in the remaining bacon fat and set aside. When the meat is tender add the leeks and oatmeal to the cawl and simmer for a further 15 minutes. Serve hot.