This recipe is popular with the local farming community of Cardiganshire. There are regional variations throughout Wales as to what meat is used; some use Pork or Mutton, we use Shin Beef. This soup tastes better after subsequent reheating, so it's probab
INGREDIENTS (for 1 servings):
- 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
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.