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.
This recipe was filmed as part of my ‘Tastes of Luxembourg’ series for RTL Today. You can watch it here on RTL Play.
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
Serves 4
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 2 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 5 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 4 plates.
Add a ladle of broad beans and serve with boiled potatoes and a dollop of Luxembourgish mustard.
