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Cawl, a traditional stew of Welsh lamb or beef, bacon, cabbage, leeks, and seasonal vegetables, holds the prestigious title of Wales’ national dish, treasured since the 14th century for its soothing warmth and robust flavors. Dating back to the 14th century, cawl is a wholesome stew recognized as the national dish of Wales, reflecting the country’s culinary legacy and reliance on locally sourced ingredients. Known as ‘lobscows’ in parts of North Wales, the dish embodies Wales’ history of hearty, meat-based cuisine using native foods.
The Welsh saying, “Cystal yfed o’r cawl â bwyta’s cig,” meaning “It is as good to drink the broth as to eat the meat,” underscores the dish’s dual appeal, where the broth is often served first, followed by the meat and vegetables.
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Ingredients and Preparation
Core Components
Cawl typically includes 1kg of middle neck or shoulder Welsh lamb, Welsh beef, or ham hock, combined with seasonal vegetables like potatoes, carrots, swede or parsnips, leeks, and cabbage. Additional ingredients include a roughly chopped onion, a small bunch of fresh parsley, vegetable stock, and salt and pepper for seasoning. The use of more affordable cuts of meat on the bone enhances flavor, a practical choice rooted in Welsh tradition.
Cooking Method
The preparation begins by placing the meat in a large saucepan, covering it with water, and simmering for 2-3 hours over low heat. After cooling overnight, any fat is skimmed off, and the meat is cut from the bone and returned to the stock. Potatoes, carrots, and swede or parsnips are added and simmered until cooked, with additional vegetable stock if needed. Shredded leeks and roughly chopped parsley are added just before serving, and the stew can be thickened with a paste of flour and water or fine oatmeal. The dish serves six as a main course, requiring 20 minutes of preparation and 3 hours of cooking.
Serving Traditions
Cawl is often served with slices of fresh, homemade bread and Welsh cheese, amplifying its comforting appeal, especially during a chilly Welsh winter. In some areas, it is presented in a wooden bowl and eaten with a wooden spoon, highlighting its rustic roots. The dish is noted to taste better the day after preparation, as flavors deepen overnight. In traditional servings, the meat may be presented separately from the vegetable soup, offering flexibility in dining.
Regional Variations
Traditional recipes for cawl differ by region and season, reflecting local tastes and available ingredients. While one source specifies lamb, beef, or ham hock with potatoes, carrots, swede or parsnips, and leeks, another emphasizes bacon, lamb or beef, cabbage, and leeks as core components, suggesting regional adaptability.
Comparison with Other UK National Dishes
Unlike England’s debated national dishes (roast beef with Yorkshire puddings, fish and chips, or chicken tikka masala), Ireland’s Irish Stew (mutton, potatoes, onions), or Scotland’s haggis (sheep’s stomach stuffed with offal, suet, onions, oatmeal), cawl stands out for its simplicity and versatility. While Ireland’s stew debates the inclusion of carrots, cawl’s variations embrace a range of vegetables, reinforcing its role as a flexible, hearty dish rooted in Wales’ landscape and native foods.
Traditional Welsh Cawl Recipe
Below is the detailed recipe, credited to Dudley Newbury, for readers to try this iconic dish:
| Ingredient | Quantity/Description |
| Welsh lamb, beef, or ham hock | 1kg (middle neck or shoulder) |
| Onion | 1, roughly chopped |
| Potatoes | 6 medium, peeled and chopped |
| Carrots | 3, peeled and chopped |
| Swede or parsnips | 1 small swede or 2 parsnips, peeled, chopped |
| Leeks | 2, washed and sliced |
| Fresh parsley | 1 small bunch, roughly chopped |
| Vegetable stock | As needed |
| Salt and pepper | To taste |
Steps:
- Simmer meat in water for 2-3 hours, cool overnight, and skim fat.
- Cut meat from bone, return to stock, add potatoes, carrots, swede or parsnips, and simmer until cooked.
- Add vegetable stock if needed, season with salt and pepper.
- Add shredded leeks and parsley just before serving; thicken with flour-water paste or oatmeal if desired.
Conclusion
Cawl, Wales’ national dish since the 14th century, unites Welsh lamb or beef, seasonal vegetables, and rustic traditions in a wholesome stew that warms body and soul. Served with homemade bread and cheese, often in wooden bowls, its regional variations and overnight flavor development make it a cherished symbol of Welsh culinary heritage, inviting all to enjoy its comforting simplicity.
