Judd mat Gaardebounen

Some consider Judd mat Gaardebounen to be Luxembourg's national dish. The hearty dish is made up of smoked and salted pork (Judd) and broad beans (Gaardebounen).

To create it, soak smoked pig neck in water overnight. The next day, it is combined with vegetables and spices such as bay leaves and cloves in a saucepan. It is then cooked for many hours over low heat until soft. When the pork is done, it is sliced into thick slices and served on a bed of creamy broad bean and potato sauce. Typically, the potatoes are boiled or fried with bacon. If you order this dish in a restaurant in Luxembourg, bring a big appetite because the amounts are usually massive.

Ingredients: (7 serves)

• 4 1/2 pounds smoked pork neck or other smoked ham
• 1/2 pound white onions, peeled and chopped
• 1/2 pound of leeks, cleaned well, chopped
• 1/4 pound carrots, peeled, chopped
• 2 ounces celery, cleaned, chopped
• 1 bay leaf
• 1 bouquet of thyme
• 2 cloves
• 12 ounces plus 1 Tablespoon white wine (Moselle or Rhine wine are best)

For the Beans:

• 3 1/4 pounds fresh broad beans
• 1/2 pound diced bacon
• 1 1/2 ounces unsalted butter
• 1 1/2 ounces all-purpose flour
• 1/2 pound white onions, peeled and chopped
• 1 bay leaf
• 1 clove
• 1 bouquet of savory
• 1/2 cup heavy cream

Instruction:

• Place the meat in a pot filled with cold water. When the water reaches a boil, refill it and cook the ham for an hour on low heat. This water change decreases the salty flavor of the ham and removes contaminants. This is especially critical if you are using Country Ham, which can be salty.
• After 30 minutes, mix in the onion, carrot, leek, and celery pieces to flavor the meat and sauté the broth.
  
• While the meat is cooking, bring a saucepan of salted water to a boil. Cook the beans for 3 to 5 minutes, then drain.
• Melt the butter in a saucepan and add the chopped onions and bacon. Then whisk in the flour thoroughly. By constantly mixing with a whisk, wet everything with cooking water from the neck. (Use around half of the meat broth). Thicken with a little cornstarch combined with water, depending on your preferences.
• Cook for 10 to 15 minutes after adding the beans, savory, cloves, and bay leaf.
• Season with salt and pepper to taste.
• Serve immediately and enjoy.