Entree: France – Brittany – Kig ha Farz (Breton pot of boiled meats and vegetables served with a steamed buckwheat pudding)

Serving Size: 6

Approximate Time

Prep 35 min

Cook 1 hr 45 min

Additional 15 min

Total 2 hrs 20 min

Ingredients

- 2 lb (900 g) beef brisket, trimmed
- 1 lb (450 g) salted pork shoulder or smoked pork, trimmed
- 1 ham hock, approx. 10 oz (280 g)
- 10 cups (2.4 L) water
- 4 large carrots, peeled and halved
- 2 medium leeks, cleaned and halved lengthwise
- 1 small green cabbage, quartered
- 4 medium potatoes, scrubbed and left whole
- 1 large onion, halved
- 4 cloves garlic, smashed
- 6 whole black peppercorns
- 2 bay leaves
- 1 tsp (6 g) coarse salt, plus more to taste
- 1 tbsp (15 ml) cider vinegar
- 1 1/2 cups (180 g) buckwheat flour
- 3 large eggs, approx. 50 g each
- 1 cup (240 ml) whole milk
- 1/2 tsp (3 g) fine salt
- 2 tbsp (30 g) unsalted butter, softened (for serving)
- Dijon mustard (to taste)

Instructions

1. Place the beef brisket, pork shoulder, ham hock, onion, garlic, peppercorns, bay leaves, cider vinegar, 1 tsp (6 g) salt, and water in a large pot. Bring to a gentle boil, skim any foam, then reduce heat to maintain a low simmer.
2. Simmer the meats, partially covered, for 1 hour, skimming occasionally to keep the broth clear.
3. Meanwhile, prepare the farz: in a bowl whisk together buckwheat flour, eggs, milk, and 1/2 tsp (3 g) salt to form a smooth batter. Line a clean tea towel or cheesecloth with a second towel and spoon the batter into the center; gather the cloth and tie securely to form a compact pudding.
4. After the meats have simmered 1 hour, add the tied farz cloth to the pot, nestle it into the broth, and add the carrots, leeks, potatoes, and cabbage. Continue to simmer gently, covered, for another 45–60 minutes until meats are tender and vegetables are cooked through.
5. Remove the farz cloth and let cool briefly on a cutting board; unwrap and slice into servings. Transfer meats and vegetables to a serving platter and strain or spoon some broth into a serving bowl.
6. Serve slices of farz with slices of meat and vegetables, offering softened butter and Dijon mustard at the table and ladling warm broth over as desired.