Kig ha farz (Breton stew) Ingredients: 500 g of - buckwheat flour - 200 g of - butter - 3- carrots - 2 - onions - 2 - leeks - 750 g of - rib dish - 1 - pork shank - 1 - cabbage - 2 - turnips - 1 - egg yolk - 50 g of - cream.
Utensils: 1 cooking pot - 1 saucepan - 1 kitchen whisk - Buy 1 skimmer - 1 electric slow cooker - 1 kitchen scale - 1 dish -
Total time:
4 hours
Preparation:
1 hour -
Cooking:
3 hours
Phase 1
Place the shank (after desalting it) in a pot of water with the rib dish; bring to a boiltion, cook for half an hour.
Phase 2
In a bowl, put the flour, softened butter, salt, cream, egg yolk; dilute with a little lukewarm water to obtain a very smooth paste; gradually add cooking stock (about 1/2 liter) to obtain a liquid but fairly thick paste.
Phase 3
Pour into the bag; tie with kitchen twine, leaving a little space for the far to swell (and making a knot that “slides” along the bag during cooking).
Phase 4
Skim the broth, add the vegetables cut into large pieces. Cook for approximately 3 hours.
Phase 5
Take out the bag, place it on the table and roll it, manipulating it to crumble (bruzhunan).
Utensils: 1 cooking pot - 1 saucepan - 1 kitchen whisk - Buy 1 skimmer - 1 electric slow cooker - 1 kitchen scale - 1 dish -
Total time:
4 hours
Preparation:
1 hour -
Cooking:
3 hours
Phase 1
Place the shank (after desalting it) in a pot of water with the rib dish; bring to a boiltion, cook for half an hour.
Phase 2
In a bowl, put the flour, softened butter, salt, cream, egg yolk; dilute with a little lukewarm water to obtain a very smooth paste; gradually add cooking stock (about 1/2 liter) to obtain a liquid but fairly thick paste.
Phase 3
Pour into the bag; tie with kitchen twine, leaving a little space for the far to swell (and making a knot that “slides” along the bag during cooking).
Phase 4
Skim the broth, add the vegetables cut into large pieces. Cook for approximately 3 hours.
Phase 5
Take out the bag, place it on the table and roll it, manipulating it to crumble (bruzhunan).