Muffins recipes

National dish of Luxembourg

flag of Luxembourg

  • Independence: 23. 11. 1890
  • Capital: Luxembourg
  • Official language: Luxembourgish, French
  • Population: 509 074
  • Area: 2 586 km2
  • International code: LU
  • Currency: Euro (€)
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Judd mat Gaardebounen

Ingredients:

  • 1 kg of smoked pork neck ("Judd ')
  • 1 leek
  • 4 carrots
  • 1 onion, some celery
  • 1 bay leaf
  • 6 peppercorns
  • 3 cloves
  • 1 kg of beans ("Gaardebounen ') a few sprigs of savory
  • 2 heaped tablespoons flour
  • 50 g butter
  • salt, white pepper, a little Riesling-Sylvaner wine
Judd mat Gaardebounen is national food (dish) of Luxembourg

Instructions:

The meat is about 12 hours week, e.g., one night. In heavily salted meat inweekwater the 2 or 3 times change. The meat with cold water in a pan, bring to a boil and skim. Now the vegetables and herbs (except the beans and savory) add. A glass of Riesling-Sylvaner gives the stock a very aromatic flavor. The meat covered simmer 2-3 hours. In another pan, melt butter until foamy. Add the sifted flour and stir until smooth. Little by little add the hot stock, cover and simmer. The fresh young beans (canned or frozen beans) about 2-5 minutes in boiling water blanch, and drain. The beans in the boiling sauce casting. Stir well and add the bean herb. In a closed pan slowly cook and stir occasionally. The sauce should be light liquid. If necessary, dilute with a little broth. Salt and pepper to taste. The meat with a slotted spoon from the broth and place in finger thick slices. In a preheated pan. Adding you serve boiled potatoes and of course the beans with some fresh summer savory and parsley (chopped).

Info:

Judd mat Gaardebounen, or Smoked Collar of Pork with Broad Beans, is one of the most widely recognized national dishes of the Grand Duchy of Luxembourg. It is associated with the village of Gostingen in the south-east of the country where the inhabitants have earned the nickname of Bounepatscherten as a result of their excellent broad beans.

After being soaked in water overnight, the pork collar is boiled and skimmed, then allowed to simmer with leeks, carrots, celery and cloves for about two hours. A bouquet garni should be included, together with a glass of Moselle wine. For the beans, blanched in water for 5 minutes, a sauce is prepared. Chopped onion, bacon cubes and flour are browned in butter in a saucepan, meat stock is stirred in and the sauce, which should be fairly liquid, is left to simmer for some 20 minutes. The blanched beans are added to the sauce together with finely ground fresh savoury, pepper and salt. When the pork is ready, it is removed from the broth, sliced and arranged on a large plate with the beans. The dish can be served with boiled potatoes and either wine or beer.

 
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