Luxembourg / Main
Judd mat Gaardebounen
Smoked pork collar, soaked and boiled, with broad beans in a cream sauce. Luxembourg's national dish.
Ingredients
- Smoked pork collar1 kg
- Broad beans, in the pod1 kg
- Smoked bacon, diced150 g
- Onion1
- Cream200 ml
- Flour2 tbsp
- Savory2 sprigs
- Potatoes, to serve800 g
- Bay leaves2
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Soak the meat in cold water for four hours, changing the water twice.
Cover it with fresh water, bring it up, boil ten minutes and drain.
Cover it again, add the bay leaves and simmer an hour and twenty, until tender. Keep the broth.
Pod the beans, scald them for a minute and slip the skin off each one.
Render the bacon, fry the onion in its fat, stir in the flour and cook two minutes.
Add two ladles of the broth and the cream, then the savory and the beans, and stew ten minutes.
Cut the meat into thick slices and serve with the beans and boiled potatoes.