Kig ha Farz

Ingredients

• 1.2 kg beef shin, in two large pieces
• 500 g salted pork shoulder
• 1 smoked cooking sausage such as Morteau
• 1 onion, studded with 2 cloves
• 1 bouquet garni of thyme, bay and parsley stalks
• 4 carrots, halved
• 3 small turnips, halved
• 2 leeks, trimmed
• Half a green cabbage, cut into wedges
• 6 medium potatoes, peeled
• 350 g buckwheat flour
• 2 eggs
• 250 ml whole milk
• 100 ml creme fraiche
• 60 g salted butter, melted
• 1 tsp fine salt
• 100 g salted butter for the lipig
• 3 shallots, finely chopped
• Black pepper

Before you cook

• Soak the salted pork in cold water for 3 hours, changing the water twice
• Find a clean cotton bag, pillowcase or thick tea towel and a length of kitchen string for the buckwheat batter
• Peel and trim all the vegetables, keeping the potatoes whole in cold water
• Chop the shallots finely for the shallot butter

Steps

1. Put the beef and the drained salt pork in your largest pot, cover with 4 litres of cold water and bring slowly to the boil.
2. Skim off the grey foam for the first ten minutes until the broth runs clear.
3. Add the clove-studded onion and the bouquet garni, then lower the heat to a bare simmer and cook for one hour.
4. Whisk the buckwheat flour with the salt, the eggs, the milk, the creme fraiche and the melted butter until you have a smooth batter about the thickness of pancake batter.
5. Pour the batter into the cotton bag and tie it firmly, leaving a third of the bag empty so the far can swell.
6. Lower the bag into the simmering broth and cook it for two and a half hours, turning it over once an hour.
7. Add the carrots, the turnips and the leeks to the pot and simmer for 30 minutes.
8. Add the cabbage wedges, the potatoes and the whole sausage, then cook for a final 40 minutes.
9. Melt the 100 g of salted butter in a small pan over medium heat and fry the shallots for six minutes, until deep gold, then add two ladles of broth and set the pan aside.
10. Lift the bag out with tongs and let it drain for two minutes.
11. Squeeze and roll the bag firmly with your hands to break the far into rough crumbs, then tip them into a warm bowl.
12. Carve the meats, arrange them on a platter with the vegetables and pour a little broth over.
13. Serve the crumbled far alongside, with the shallot butter spooned over it and the rest of the broth in bowls.