Kig Ha Farz — Breton Meat and Buckwheat Dumpling Stew

Shopping list

• 400 g pork belly — cut into large chunks

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• 400 g beef brisket — cut into large chunks

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• 200 g smoked bacon — in one piece

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• 3 piece carrots — peeled and cut into large chunks

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• 2 piece leeks — cleaned and sliced into rounds

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• 2 piece turnips — peeled and quartered

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• 1 piece onion — peeled and quartered

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• 2 piece bay leaves

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• 3 sprigs fresh thyme

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• 250 g buckwheat flour

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• 100 g plain flour

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• 2 piece eggs — beaten

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• 200 ml milk

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• 100 g salted butter — for the sauce

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• 2 piece shallots — finely chopped

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• 2 tbsp white wine vinegar

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Step by step

1. 1

   Place the pork belly, beef brisket, and smoked bacon in a large heavy-bottomed pot. Cover with cold water (about 2.5 litres), add the bay leaves and thyme, and bring to the boil over high heat.

2. 2

   Skim off any scum that rises to the surface, then reduce the heat to low and simmer gently for 1 hour.

3. 3

   Add the carrots, leeks, turnips, and onion to the pot. Continue to simmer for a further 1 hour, or until the meat is tender and the vegetables are cooked through.

4. 4

   Meanwhile, prepare the farz (buckwheat dumpling). In a large bowl, combine the buckwheat flour and plain flour. Make a well in the centre.

5. 5

   Add the beaten eggs and milk to the well, then gradually mix in the flour until you have a thick, smooth batter. Season with a pinch of salt.

6. 6

   Grease a large piece of muslin cloth or a clean tea towel with butter. Pour the batter into the centre, gather the edges, and tie tightly with kitchen string to form a dumpling.

7. 7

   After the vegetables have cooked for 1 hour, carefully lower the wrapped farz into the simmering broth. Cook for 45– 50 minutes until firm.

8. 8

   While the farz cooks, make the lipig sauce. Melt the salted butter in a small saucepan over low heat. Add the chopped shallots and cook gently for 3– 4 minutes until softened. Stir in the white wine vinegar and keep warm.

9. 9

   Remove the farz from the pot, unwrap carefully, and slice into thick rounds.

10. 10

    Serve the meats and vegetables in shallow bowls with the sliced farz alongside, and pour the lipig sauce generously over the farz.