Granny's Broth

Granny’s broth is Welsh cawl, the hearty one-pot that warmed farmhouse kitchens across South and West Wales all winter long. At its heart is lamb, simmered slow and gentle until it falls apart and surrenders all its flavor to the broth.

The method is patient but simple. Start the meat in cold water and bring it up slowly, skimming carefully as it heats, which is the trick to a clean, clear broth instead of a cloudy one.

Hardy leeks, carrots, and swede go in for the long haul, while the potatoes join later so they don’t disintegrate.

The green tops of the leeks and a handful of parsley are stirred in right at the end, keeping their fresh color and bite. Traditionally it’s served in two acts: the broth first in bowls with crusty bread, then the meat and vegetables as a second course.

Kitchen Tips

• Bring the lamb up slowly from cold water and skim the foam. This is what keeps the broth clear.
• Add the vegetables in stages so the hardy ones soften fully while the potatoes and leek greens stay intact.
• Like most broths, cawl tastes even better the next day, so make it ahead when you can.
• Stir the flour into a little cold water first for a smooth slurry, or it will clump in the broth.

Variations

• Use beef shin, or a mix of lamb and bacon, for a different farmhouse version.
• Add a chunk of parsnip for extra sweetness and body.
• Serve with a wedge of sharp Welsh cheddar alongside the bread.