Ingredients with Measurements:
- 2 lbs beef brisket, cut into cubes
- 2 large onions, chopped
- 4 carrots, peeled and chopped
- 4 potatoes, peeled and chopped
- 1 leek, chopped
- 2 cloves garlic, minced
- 6 cups beef broth
- 1 bay leaf
- Salt and pepper, to taste
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. In a large pot or Dutch oven, brown the beef brisket over medium-high heat.
2. Add the onions, carrots, potatoes, leek, and garlic to the pot and sauté for 5 minutes.
3. Pour in the beef broth and add the bay leaf. Season with salt and pepper to taste.
4. Bring the mixture to a boil, then reduce the heat to low and simmer for 2 hours, or until the beef is tender and the vegetables are cooked through.
5. Remove the bay leaf and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 2 hours
Temperature:
Simmer over low heat
Serving size:
6 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 30g
Protein: 30g
Substitutions for ingredients:
- Beef brisket can be substituted with lamb or pork.
- Leeks can be substituted with onions.
Variations:
- Add barley or other grains for a heartier soup.
- Add cabbage or kale for extra vegetables.
Tips and tricks:
- For a richer broth, use bone-in meat.
- Skim any fat from the surface of the broth during cooking.
- Serve with crusty bread for dipping.
Storage instructions:
Refrigerate in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprig of fresh herbs on top.
Garnishes:
Sprinkle with chopped parsley or chives.
Pairings:
Serve with a pint of Guinness or other Irish beer.
Suggested side dishes:
Crusty bread or Irish soda bread.
Troubleshooting advice:
- If the broth is too thin, simmer for longer to reduce and thicken.
- If the vegetables are overcooked, add them later in the cooking process.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F.
- Store leftovers promptly in the refrigerator.
Food history:
Cawl is a traditional Welsh soup, but variations are found throughout the British Isles.
Flavor profiles:
Savory, hearty, and comforting.
Serving suggestions:
Serve as a main course for a cozy dinner.
Related Categories
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Region: Irish
Taste: Savory, Comforting, Hearty, Herbal, Earthy