Judd mat Gaardebounen

Tailored to showcase the dishes that define Luxembourg's culinary heritage, the Tastes of Luxembourg series aims to bring Luxembourgish cuisine into the homes of the country's large expat community.

Each month, Anne cooks another Luxembourg classic in her kitchen. Anne will make a sweet Bretzel for Bretzelsonndeg, Gromperekichelcher during Schueberfouer season, and Boxemännchecher in December.

Judd mat Gaardebounen is as Luxembourgish as it gets. A hearty dish of smoked pork collar with broad beans in a creamy sauce. In Luxembourg, shops sell cooked and uncooked Judd. If you can’t get Judd, you can buy boneless smoked gammon instead.

Ingredients

Serves 4
 
For the meat:
1kg uncooked smoked Judd*
1 carrot
1 leek
1 bay leaf
1 onion, peeled
3 cloves
 
For the beans:
400g broad beans in a jar
30g butter
30g flour
100ml white wine
40ml cream
3 tsp summer savoury (Bounekräitchen)
salt and pepper
 
To serve:
boiled potatoes
Luxembourgish mustard
 
Start by desalting the meat: put the meat into a saucepan with cold water and bring to the boil. Once boiling, drain the meat, then top again with cold water, adding the carrot, leek, bay leaf, peeled onion, and cloves. Cover, bring to the boil, and simmer for two hours.
 
Take off the heat and leave the meat in the broth until serving (you will need some of the broth for the sauce).
 
Drain the broad beans. Melt the butter in a saucepan, add the flour and fry on a medium heat for about five minutes until it starts to turn brown and fragrant.
 
Add the white wine while whisking and briefly cook, so that the liquid thickens. Then, add 280ml of the meat broth in the same way, followed by the cream and summer savoury. Add the broad beans to the sauce and heat through, season with salt and pepper.
 
Cut the cooked Judd into slices and divide between four plates.
 
Add a ladle of broad beans and serve with boiled potatoes and a dollop of Luxembourgish mustard.