Kig ha farz - Traditional Breton Boiled Dinner

Ingredients

• 1.5 kg (3.3 lbs) pork shoulder, bone-in 1.5 kg (3.3 lbs) pork shoulder, bone-in
• 500g (1.1 lbs) beef brisket 500g (1.1 lbs) beef brisket
• 2 onions, peeled and quartered 2 onions, peeled and quartered
• 4 carrots, peeled and cut into chunks 4 carrots, peeled and cut into chunks
• 2 turnips, peeled and cut into chunks 2 turnips, peeled and cut into chunks
• 2 parsnips, peeled and cut into chunks 2 parsnips, peeled and cut into chunks
• 2 leeks, cleaned and cut into thick slices 2 leeks, cleaned and cut into thick slices
• 4 potatoes, peeled and quartered 4 potatoes, peeled and quartered
• 200g (7 oz) buckwheat flour 200g (7 oz) buckwheat flour
• 100g (3.5 oz) all-purpose flour 100g (3.5 oz) all-purpose flour
• 3 eggs 3 eggs
• 500ml (2 cups) milk 500ml (2 cups) milk
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 18g (7g saturated)
• Carbohydrates: 35g (6g sugars)
• Protein: 35g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, place the pork shoulder, beef brisket, and onions. Cover with water and bring to a boil. Reduce heat to a simmer and cook for 1 hour.
2. 2.
   Skim off any impurities that rise to the surface. Add carrots, turnips, parsnips, and leeks to the pot. Continue simmering for another hour.
3. 3.
   In a mixing bowl, combine buckwheat flour, all-purpose flour, eggs, milk, salt, and pepper. Mix until smooth.
4. 4.
   Place the flour mixture in a clean cloth and tie it securely. Add it to the pot, making sure it is fully submerged. Cook for an additional 30 minutes.
5. 5.
   Remove the cloth with the farz from the pot and let it cool slightly. Unwrap the farz and slice it into thick rounds.
6. 6.
   Arrange the cooked meats, vegetables, and farz slices on a serving platter. Garnish with fresh parsley.
7. 7.
   Serve the Kig ha farz hot, accompanied by the flavorful broth.

Treat your ingredients with care...

• Pork shoulder — Trim excess fat from the pork shoulder before cooking to reduce the overall fat content of the dish.
• Buckwheat flour — Ensure that the buckwheat flour is finely ground for a smoother texture in the farz.
• Leeks — Thoroughly clean the leeks to remove any dirt or sand trapped between the layers.

Tips & Tricks

• For a richer flavor, you can brown the meats before boiling them.
• Feel free to add other root vegetables of your choice, such as celery root or rutabaga, to enhance the flavor and variety.
• Serve the Kig ha farz with a dollop of tangy mustard or a side of pickles for added zing.
• Leftovers can be enjoyed the next day by reheating the meats, vegetables, and farz in the flavorful broth.
• Experiment with different herbs and spices to customize the flavor profile of the dish.

Serving advice

Serve the Kig ha farz in deep bowls, allowing each person to ladle the broth over their meats, vegetables, and farz. Accompany the meal with crusty bread to soak up the delicious broth.

Presentation advice

Arrange the meats, vegetables, and farz slices attractively on the serving platter, garnishing with fresh parsley for a pop of color. Pour some of the flavorful broth into a gravy boat or small pitcher to serve alongside the dish.