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Cawl Cynhaeaf (Harvest Broth)

Cawl Cynhaeaf (Harvest Broth) is a traditional Welsh (Cymric) recipe for a classic stew of neck of lamb, peas, broad beans, root vegetables and cauliflower that was traditionally served as a harvest supper. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Harvest Broth (Cawl Cynhaeaf).

prep time

20 minutes

cook time

180 minutes

Total Time:

200 minutes

Serves:

Rating:

Tags : Lamb Recipes Vegetable Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Cynhwysion:

1kg gwddw oen
200g pys
200g ffa
1 moryn wedi torri
1 nionyn wedi torri
1 meipen bychan wedi torri
1 blodfresych bychan wedi ei dorri
5 brigyn o bersli
900ml o ddŵr
halen a phupur

Dull:

Torrwch cymaint o'r braster oddi ar y cig ac sydd bosib, cyn ei ychwanegu i sosban gyda'r dŵr. Berwch gan dynnu cymaint o saim ac sydd bosib o'r gwyne yna ychwanegwch y llysiau (ag eithro'r blodfresych) i'r sosban cyn ychwanegu halen a phupur. Ychwanegwch gaead a cgiginiwch y cyfan yn araf am 3 awr. Hanner awr cyn amser gweini yhchwanegwch y blodfresych. Gweinwch yn unsionsyth gyda brigyn o barsli ar bob plât

English Translation

Ingredients:

1kg neck of lamb
200g peas
200g broad beans
1 carrot, diced
1 onion, diced
1 small turnip, diced
1 small cauliflower cut into florets
5 sprigs of parsley
900ml water
salt and black pepper

Method:

Trim the meat or as much fat as possible then place in a pan along with the water. Bring to a boil, skim as much of the fat as possible from the surface then add the vegetables (with the exception of the cauliflower) and season. Cover the pan and allow to simmer gently for 3 hours.

About 30 minutes before you're ready to serve add the cauliflower and cook for 30 minutes more. Serve immediately, garnished with a sprig of parsley.