On the eve of Dydd Gwyl Dewi, I’ve made a beef Cawl.

Left over veg – 2 onions, green pepper, courgette, swede (10p reduced to clear Asda), 3 large carrots, mixture of mushrooms that needs using, two cheap stock cubes (Lidl), salt and pepper, and equal tablespoons of Italian and thyme dried herbs. Add a good litre of water.

Coarsely chop the veg, and the butcher the meat into bite size pieces.

Pressure cook for 40 minutes having browned the meat and onions. Then keep on the “keep warm” setting for 2 hours or more.

Slow cook for 6-7 hours.

Wholemeal bread and hard sheep cheese on the side.

Well that’s my Monday sorted!

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