Kig Ha Farz

Shopping list

• 400 g beef brisket — cut into chunks

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• 300 g pork belly — cut into chunks

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• 2 l water

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• 1 piece onion — halved

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• 3 piece carrots — peeled and halved lengthways

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• 2 piece leeks — trimmed and halved

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• 1 piece turnip — peeled and quartered

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• 0.5 piece cabbage — cut into wedges

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• 2 piece bay leaf

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• 6 piece black peppercorns

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• 1 tsp salt

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• 150 g buckwheat flour

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• 50 g plain flour

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• 200 ml milk

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• 50 g butter for dumpling — melted

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• 3 piece shallots — finely chopped

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• 100 g butter for sauce — softened

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• 2 tbsp white wine vinegar

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Step by step

1. 1

   Place the beef and pork in a large stockpot with the water, onion, bay leaves, peppercorns and salt. Bring to the boil, then reduce to a gentle simmer. Skim any foam from the surface.

2. 2

   Simmer uncovered for 1 hour 30 minutes, skimming occasionally, until the meat is tender.

3. 3

   Meanwhile, prepare the farz (dumpling). In a bowl, combine the buckwheat and plain flours. Whisk in the milk and melted butter until smooth. Season lightly with salt.

4. 4

   Pour the batter into a buttered cloth or heatproof pudding basin. Tie securely and lower it into the simmering broth. Simmer alongside the meat for 1 hour.

5. 5

   After the farz has cooked for 40 minutes, add the carrots, leeks, turnip and cabbage to the pot. Continue simmering for 20 minutes until all vegetables are tender.

6. 6

   For the lipig sauce, mash the softened butter with the chopped shallots and vinegar in a small bowl until creamy. Season with salt and pepper.

7. 7

   Remove the farz, unwrap, and slice thickly. Lift out the meat and vegetables. Serve everything in wide bowls with broth ladled over, passing the shallot butter separately for guests to dollop on top.