Cawl y Carolwyr (Carollers' Broth)

Cawl y Carolwyr (Carollers' Broth) is a classic Cymric (Welsh) broth of lamb or beef typically served at Christmas time. The full recipe is presented here and I hope you enjoy this classic Welsh version of Carollers' Broth.

prep time

20 minutes

cook time

90 minutes

Total Time:

110 minutes

Serves:

Rating:

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

Dyma gawl traddodiadol o ardal Bro Tryweryn a gawsai ei weini i garolwyr adeg tymor y Nadolig.

Original Recipe

Cynhwysion:

225g o gig (oen neu eidion, yn draddodiadol)
225g o datws, wedi torri
225g o nionod, wedi torri
225g o foron, wedi torri
115g o helogan
garlleg wedi torri'n fân
2 llwy fwrdd o berlysiau cymysg
llwyed de o fwstad
llwyed de o fâl
joch da o seidr
pupur a halen i flasu
iogwrt i weini

Dull:

Torrwch y cig yn giwbiau cyn eu mudferwi mewn tua 3.5l o ddŵr am rhyw awr. Codwch y cig a rhoi'r darnau o'r neilltu ac ychwanegwch gweddill y cynhwysion (ag eithro'r seidr) a dowch a'r cyfan i ferwi. Berwch hyd at ddigoni (tua 25 munud). Trowch 3/4 y gymysgfa i brosesydd bwyd a proseswch hyd yn llyfn. Dychwelwch i'r sosban yna tynnwch unrhyw frasder o'r cig a dychwelwch i'r sosban gyda'r seidr. Dowch a'r cymysgfa yn ol i ferw iyna gweinwch yn unionsyth gyda llwyed o iogwrt am ei ben.

English Translation

This is a traditional broth from the region of Tryweryn in North Wales that was served to carollers during the Christmas season.

Ingredients:

225g meat (lamb or beef, traditionally)
225g potatoes, chopped
225g onions, chopped
225g carrots, chopped
115g celery, chopped
garlic clove, finely chopped
2 tbsp mixed herbs
1 tsp mustard powder
1 tsp honey
a good slug of cider
salt and pepper, to taste
yoghurt to serve

Method:

Cube the meat then put to simmer in a pan along with about 3.5l of water. Cook for about an hour then remove the meat from the stock and reserve. Add the remaining ingredients to the pan (with the exception of the cider) and bring the mixture to a boil. continue boiling until the ingredients are tender (about 25 minutes).

Pour about 3/4 of the mixture into a food processor and purée until smooth. Return to the pan then cut off any fat from the meat and add this to the pan as well, along with a generous slug of cider. Bring the mixture back to a boil then adjust the seasonings and serve immediately in bowls with a spoon of yoghurt on top.

Find more Christmas Recipes Here