Breton Pot-au-Feu with Buckwheat Dumpling

Name: Breton Pot-au-Feu with Buckwheat Dumpling
Total time: PT0D0H0M
Yield: serves 8-10
Ingredients: 2 lb. corned beef; 1 1⁄4 lb. smoked pork sausage (e.g., kielbasa); 1 fresh ham hock; 1 smoked ham hock; 4 small white onions, peeled, each studded with 1 clove; 1 bouquet garni (2 bay leaves, 2 sprigs thyme, and 10 sprigs flat-leaf parsley, tied in a bundle); 5 black peppercorns; 4 cups white buckwheat flour; 1 Tbsp. salt; 4 1⁄2 cups milk; 1 egg; 3 large carrots, peeled, trimmed, and quartered; 8 small potatoes, washed; 1 lb. leeks, washed, trimmed, and chopped; 1 head cauliflower, cored and cut into florets; 3 medium turnips, peeled and quartered; 1 large green cabbage, cored and cut into 8 wedges; Salt and freshly ground black pepper

Serves
serves 8-10

SAVEUR EDITORS

(Kig Ha Farz)

This hearty Breton stew usually calls for poitrine salee, a meaty French salt pork. It's hard to find in the States, so we substituted corned beef.

Ingredients

2 lb. corned beef
1 1⁄4 lb. smoked pork sausage (e.g., kielbasa)
1 fresh ham hock
1 smoked ham hock
4 small white onions, peeled, each studded with 1 clove
1 bouquet garni (2 bay leaves, 2 sprigs thyme, and 10 sprigs flat-leaf parsley, tied in a bundle)
5 black peppercorns
4 cups white buckwheat flour
1 Tbsp. salt
4 1⁄2 cups milk
1 egg
3 large carrots, peeled, trimmed, and quartered
8 small potatoes, washed
1 lb. leeks, washed, trimmed, and chopped
1 head cauliflower, cored and cut into florets
3 medium turnips, peeled and quartered
1 large green cabbage, cored and cut into 8 wedges
Salt and freshly ground black pepper

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Instructions

Step 1

Place corned beef, sausage, ham hocks, onions, bouquet garni, and peppercorns in a very large stockpot (at least 16 qt.) with enough water to cover. Bring to a boil over medium-high heat.

Step 2

To make the dumpling (farz), combine buckwheat flour and salt in a large mixing bowl. Make a well in the center and whisk in milk and egg. Place a cotton dish towel in a bowl and pour in batter. Gather corners of towel to make a loose pouch (farz will swell as it cooks), and tie tightly with kitchen string. Add to stockpot, reduce heat to medium-low, and simmer, uncovered, for 1 hour, skimming fat and foam.

Step 3

Add carrots, potatoes, leeks, cauliflower, and turnips to meat. Simmer until vegetables are almost tender, about 45 minutes. Add cabbage and cook 15 minutes.

Step 4

Transfer farz to a colander; drain and allow to cool for 10 minutes. Remove meat and vegetables from pot and keep warm in a low oven. Discard bouquet garni, then strain broth and reduce it over high heat for 10 minutes.

Step 5

Slice meat, place on a platter, and moisten with a little broth. Unwrap farz and break up with 2 forks so that the texture resembles couscous. Add farz and vegetables to platter, season all with salt and pepper, and serve warm with broth on the side.