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Cawl Wstrys Bro Gŵyr (Gower Peninsula Oyster Broth)

Cawl Wstrys Bro Gŵyr (Gower Peninsula Oyster Broth) is a traditional Welsh (Cymric) recipe for classic stew of mutton, pearl barley, onion, carrot, oysters and turnip where the oysters are served on the half-shell and topped with the mutton stew. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Gower Peninsula Oyster Broth (Cawl Wstrys Bro Gŵyr).

prep time

20 minutes

cook time

200 minutes

Total Time:

220 minutes

Serves:

4–6

Rating:

Tags : Lamb Recipes Mutton Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Cynhwysion:

900g pen tenau gwddf dafad
60g barlys
pinsiad o fes
1 nionyn wedi torri
45g blawd
1 moryn wedi torri
48 wystrys
1 meipen wedi torri
60g menyn
halen a phupur du
halen

Dull:

Torrwch unrhyw saim oddi ar y cig cyn ei roi mewn sosban fawr gyda'r llysiau, barlys a 2l o ddŵr. Ychwanegwch halen a phupur cyn dod a'r cyfan i ferwi. Gosdyngwch y gwres i ledferwi, rhoddwch geaead am ben y sosban a choginiwch am dair awr cyn rhoi trwy ridyll a chadw'r stoc. Toddwch y menyn mewn padell cyn ychwanegu'r blawd a chymysgu gyda cefn y llwy. Ychwanegwch y stoc dafad ychydig ar y tro gan gymysgu'n llyfn (cadwch 100ml i stemio'r wystrys). Lledferwch am ddeg munud i dwchu'r gymyagfa. Fel mae'r cawl yn cynhesu glanhewch a sgribiwch y wystrys cyn eu rhoi mewn sosban fawr gyda'r 100ml o'r stoc wedi ei gadw'n ôl. Codwch i ferwi yna ychwanegwch gaead a stemiwch yr wystrys gan ysgwyd y sosban ar adegau am tua 10 munud, nes i'r wystrys agor. Tynnwch oddi ar y gwres gan daflu unrhyw wystrys and ydyny wedi aror. Hidlwch stoc yr wystrys i fewn i'r cawl dafad a chymysgwch. Gweinwch yr wystrys ar y cragen isaf gyda'r cawl dafad wedi eu dywallt am eu pennau.

English Translation

Ingredients:

900g scrag end of mutton
60g pearl barley
pinch of mace
1 medium onion, diced
45g flour
1 carrot, diced
48 oysters
1 medium turnip, diced
60g butter
salt and freshly-ground black pepper, to taste

Method:

Trim the excess fat from the meat then place in a large saucepan along with 2l water. Bring to a boil and skim any fat off as it raises to the surface. Add the barley and vegetables to the pan then season to taste. Reduce to a simmer, cover the pot and cook for about 3 hours. Strain the broth and retain the liquid.

Melt the button in a pan, scatter the butter over the top then mix into the butter with the back of a spoon until completely combined. Add the strained mutton broth a little at a time and whisk until smooth (reserve 100ml to cook the oysters). Simmer for 10 minutes to thicken.

As the broth is simmering, wash the oysters and place in a large pan along with 100ml of the reserved stock. Bring to a boil, add a lid and steam the oysters, shaking the pan occasionally, until the oysters open (about 10 minutes). Take off the heat and discard any unopened oysters.

Strain the oyster stock into the thickened mutton broth and mix in. Serve the oysters on the half shell (bottom shell) and with the thickened mutton broth served over the top.

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