Kig ha farz breton

Name: Kig ha farz breton
Total time: 180 min
Yield: Serves 8
Cuisine: Brittany
Ingredients: 1 kg (2.2 lb) lightly salted pork shoulder; 500 g (18 oz) beef shank; 500 g (1 lb) smoked pork belly; 300 g (11 oz) buckwheat flour; 150 g (5 oz) raisins; 300 ml (1¼ cups) whole milk; 4 carrots, cut into chunks; 4 leeks, cut into chunks; 2 yellow onions studded with cloves

Breton boiled dinner with buckwheat pudding

⏱ 180 minServes 8Medium520 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients8 servings

1 kg (2.2 lb)lightly salted pork shoulder
500 g (18 oz)beef shank
500 g (18 oz)smoked pork belly
300 g (11 oz)buckwheat flour
150 g (5 oz)raisins
300 ml (1¼ cups)whole milk
4carrots, cut into chunks
4leeks, cut into chunks
2yellow onions studded with cloves

1 kg (2.2 lb) lightly salted pork shoulder
500 g (18 oz) beef shank
500 g (18 oz) smoked pork belly
300 g (11 oz) buckwheat flour
150 g (5 oz) raisins
300 ml (1¼ cups) whole milk
4 carrots, cut into chunks
4 leeks, cut into chunks
2 yellow onions studded with cloves

Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 very large cast-iron stockpot (28 cm / 11 in)

1 linen farz bag (or a clean dish towel)

kitchen twine

1 sturdy wooden spoon

1 large rectangular serving platter (40 cm / 16 in)

1 chef’s knife (22 cm / 9 in blade)

1 medium stainless-steel ladle

1 large 2 L (2 qt) stainless-steel bowl

03 — Method

Soak the salted meats in cold water for 2 hours, changing the water regularly, to remove the salt.
Make the farz by mixing the buckwheat flour, milk, raisins and a pinch of salt in the bowl.
Pour the batter into the farz bag and tie it firmly with string, leaving room for it to swell.
Put the meats and the farz bag in the stockpot, cover with cold water and bring to a simmer over medium heat.
Simmer for 2 hours, skimming regularly for a clear broth.
Add the vegetables and studded onions and cook 1 more hour until everything is tender.
Turn the farz out of the bag onto the platter, crumble it with a fork, arrange the meats and vegetables around it and serve.