Cawl (Traditional Welsh Broth)

Ingredients

• 2 quarts water
• 12 ounces beef shank
• 2 large onions, chopped
• 2 large carrots, sliced
• 1 rutabaga, diced
• Salt and pepper to taste
• 4 potatoes, peeled and quartered
• 2 leeks, sliced
• 1 small head cabbage, sliced
• 2 tablespoons chopped fresh parsley

Directions

Bring water to boil in a large pot. Place beef shank in, and simmer 1 1/2 hours. Let cool overnight. Lift meat out, trim off gristle and cut meat into medium sized pieces; set aside. Skim fat from surface of stock, or strain through a fine sieve.

Return stock to heat, and bring to a boil. Add onions, carrots and rutabaga. Season with salt and pepper. Simmer for 1 hour. Add potatoes, and simmer until tender, 15 to 20 minutes. Stir in the leeks, cabbage, parsley and reserved meat. Simmer 10 minutes, or until cabbage is tender.