Ingredients with Measurements:
- 2 lbs beef brisket, cut into chunks
- 2 onions, chopped
- 3 carrots, chopped
- 3 celery stalks, chopped
- 2 garlic cloves, minced
- 1 cup pearl barley
- 8 cups beef broth
- 1 lb mushrooms, sliced
- 2 bay leaves
- Salt and pepper, to taste
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Ladle
- Knife and cutting board
Step-by-step instructions:
1. In a large pot or Dutch oven, brown the beef brisket over medium-high heat until browned on all sides. Remove from the pot and set aside.
2. In the same pot, sauté the onions, carrots, celery, and garlic until softened, about 5 minutes.
3. Add the beef brisket back to the pot, along with the pearl barley, beef broth, bay leaves, salt, and pepper. Bring to a boil, then reduce heat to low and let simmer for 1 hour.
4. After 1 hour, add the sliced mushrooms to the pot and continue to simmer for another 30 minutes.
5. Remove the bay leaves and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 30 minutes
5. Temperature:
Medium-high heat for browning the beef brisket, then low heat for simmering.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 400
Fat: 12g
Carbohydrates: 35g
Protein: 38g
Sodium: 1000mg
Fiber: 8g
Substitutions for ingredients:
- Beef brisket can be substituted with beef chuck roast or stew meat.
- Pearl barley can be substituted with farro or wheat berries.
- Beef broth can be substituted with chicken or vegetable broth.
- Mushrooms can be substituted with any other type of mushroom.
Variations:
- Add other vegetables such as potatoes, parsnips, or turnips.
- Use lamb or pork instead of beef.
- Add fresh herbs such as thyme or rosemary.
Tips and tricks:
- Brown the beef brisket in batches to ensure even browning.
- Use a wooden spoon to scrape up any browned bits from the bottom of the pot while sautéing the vegetables.
- If the cawl is too thick, add more broth or water to thin it out.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the cawl in a pot over medium heat until heated through.
Presentation ideas:
Serve the cawl in individual bowls with a slice of crusty bread on the side.
Garnishes:
Garnish with chopped fresh parsley or chives.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Crusty bread
- Mashed potatoes
- Roasted root vegetables
Troubleshooting advice:
- If the cawl is too thin, simmer it for longer to reduce the liquid.
- If the cawl is too thick, add more broth or water to thin it out.
Food safety advice:
- Make sure to cook the beef brisket to an internal temperature of 145°F to ensure it is safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Cawl is a traditional Welsh soup that dates back to the 14th century. It was originally made with lamb or beef, along with root vegetables and barley.
Flavor profiles:
This cawl has a rich and savory flavor from the beef broth and beef brisket, along with a nutty flavor from the pearl barley. The mushrooms add an earthy flavor to the soup.
Serving suggestions:
Serve this cawl as a main dish for a hearty and comforting meal.
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Region: Welsh
Taste: Savory, Earthy, Umami, Hearty, Comforting