judd-mat-gaardebounen
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Judd mat Gaardebounen is a traditional dish from Luxembourg, consisting of smoked pork neck cooked with broad beans. The pork is typically soaked overnight to reduce its salt content before being boiled with vegetables and spices. The broad beans are cooked separately and mixed with a sauce made from the pork's cooking broth. This hearty dish is often served with boiled potatoes and considered a national dish of Luxembourg.
Recipe
Ingredients:
500g smoked pork neck
500g broad beans
2 onions
1 garlic clove
1 bunch of parsley
1 bunch of chives
1 bay leaf
2 sprigs of thyme
1l of meat broth
2 tablespoons of flour
2 tablespoons of butter
Salt and pepper
Instructions:
Soak the smoked pork neck in water for 24 hours, changing the water 2 or 3 times.
Drain the pork, put it in a pot, cover it with cold water, and bring to a boil. Skim off any foam or impurities that rise to the surface.
Add the peeled and chopped onions, the bay leaf, the thyme, and the peeled and crushed garlic clove to the pot. Season with salt and pepper.
Cover and simmer for about 2 hours.
Rinse the broad beans in cold water, drain them, and add them to the pot. Continue to simmer for another hour.
In a separate pan, melt the butter, stir in the flour, and cook over low heat for a few minutes to make a roux.
Gradually whisk in a ladleful of the broth from the pot, making sure to avoid lumps. Once the mixture is smooth, pour it back into the pot and stir well.
Chop the parsley and chives, add them to the pot, and simmer for another 15 minutes.
Check the seasoning, then serve the Judd mat Gaardebounen hot, with boiled potatoes on the side if desired.