Kig Ha Farz

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   In a very large pot or Dutch oven, combine the beef chuck, pork shoulder, smoked bacon, leeks, carrots, onion, garlic, bouquet garni, water, coarse sea salt, and black pepper.

   Ongeveer 5 min

   Tip van de kok: Ensure the pot is large enough to hold all ingredients comfortably, including the farz later.

2. 2

   Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and simmer for 2 hours.

   Ongeveer 2 uur

   Tip van de kok: Skim off any foam that rises to the surface during the initial boiling.

3. 3

   While the stew simmers, prepare the 'black farz' (buckwheat dumpling). In a bowl, whisk together the buckwheat flour, milk, egg, and salt until a thick, pourable batter forms.

   Ongeveer 10 min

   Tip van de kok: The batter should be thick, similar to a pancake batter. Adjust milk slightly if needed.

4. 4

   Pour the buckwheat batter into a clean, sturdy cloth bag (like a linen or cotton bag) and tie it securely, leaving some room for expansion.

   Ongeveer 2 min

   Tip van de kok: Do not overfill the bag; the farz will expand as it cooks.

5. 5

   Prepare the 'white farz' (wheat flour dumpling). In another bowl, whisk together the wheat flour, melted butter, eggs, milk, and salt until a thick batter forms.

   Ongeveer 10 min

   Tip van de kok: This batter will be denser than the buckwheat farz.

6. 6

   Pour the wheat flour batter into a second clean cloth bag and tie it securely, also leaving room for expansion.

   Ongeveer 2 min

   Tip van de kok: Make sure the bags are tied tightly enough so the batter doesn't escape but loosely enough for expansion.

7. 7

   After the stew has simmered for 2 hours, add the potatoes and cabbage to the pot. Carefully submerge both farz bags into the simmering broth.

   Ongeveer 5 min

   Tip van de kok: Ensure the farz bags are fully immersed in the liquid to cook evenly.

8. 8

   Continue to simmer the stew, covered, for another 1 hour and 30 minutes, or until the meats are very tender and the farz are cooked through.

   Ongeveer 1 uur 30 min

   Tip van de kok: The farz will be firm to the touch when cooked. You can test by carefully poking with a skewer.

9. 9

   Carefully remove the farz bags from the pot. Let them cool slightly, then unwrap the cloths and crumble the cooked farz into separate bowls.

   Ongeveer 5 min

   Tip van de kok: The farz can be served crumbled or sliced, depending on preference.

10. 10

    Remove the meats and vegetables from the pot and arrange them on a large serving platter. Skim any excess fat from the broth if desired.

    Ongeveer 5 min

    Tip van de kok: Keep the broth warm for serving.

11. 11

    To serve, place portions of meat and vegetables on plates, spoon some of the cooking broth over them, and add a scoop of each type of crumbled farz. Garnish with fresh chopped parsley if using.

    Tip van de kok: Traditionally, some of the broth can be served separately in cups.