Judd mat gaardebounen recipe

Luxembourg's national plate: smoked pork collar desalted overnight and gently poached, served under broad beans bound in a savory-scented roux.

15 hoursmedium12 ingredients

Ingredients

• 1000 g smoked pork collar (judd)
• 400 g broad beans
• 3 tsp summer savory
• 30 g butter
• 30 g flour
• 40 ml cream
• 100 ml white wine
• 1 onion
• 1 carrot
• 1 leek
• 3 cloves
• 800 g potatoes

How to make Judd mat gaardebounen

1. Soak 1 kg of smoked, cured pork collar in cold water overnight, changing the water twice. It is salted to keep, and it stays inedibly salty otherwise.
2. Put it in a pot of fresh cold water, bring to the boil, then drain and refill with cold water. This second wash pulls out the last of the salt.
3. Add 1 carrot, 1 leek and 1 onion studded with 3 cloves, and simmer barely trembling for 2 hours. Never brown the meat first and never let it boil hard: this cut is poached, not roasted.
4. Leave the collar resting in its broth and set aside 280 ml of that broth for the sauce.
5. Make a roux: melt 30 g of butter, stir in 30 g of flour and cook 5 minutes over medium heat until it smells of toasted biscuit and turns blond.
6. Whisk in 100 ml of white wine, then the 40 ml of reserved broth and 40 ml of cream, and let it thicken.
7. Add 400 g of broad beans and 3 teaspoons of summer savory, simmer 10 minutes, then season with salt and pepper.
8. Slice the collar thickly, spoon the beans over it, and serve with boiled potatoes and Luxembourg mustard.

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