Judd mat Gaardebounen
Luxembourg’s national dish: smoked pork collar cooked with vegetables and served with broad beans in a cream and savory sauce, with boiled potatoes.
Ingredients
- 1 kg smoked pork collar or neck
- 1 carrot, 1 leek and 1 celery stick
- 1 onion studded with 2 cloves
- 1 bay leaf
- 500 g broad beans
- 30 g butter and 1 tablespoon of flour
- 200 ml cream
- Savory (or thyme)
- Boiled potatoes
How to make it at home
- Soak the meat for a few hours if it’s very salty.
- Simmer it gently with the vegetables, the clove-studded onion and the bay leaf, covered with water, for 2 hours.
- Cook the broad beans and skin them if they’re large.
- Make a sauce with the butter, flour, a little of the meat stock and the cream, and add the beans and savory.
- Serve the meat sliced with the beans and boiled potatoes.
The trick: With a beer or a Moselle riesling.