Breton Stew Le Kig Ha Farz

Our chef from Normandy, Jean Marie Dumaine, today makes a trip to his “home neighbor” Brittany and cooks a steaming, fragrant autumn stew, with meat, sausage, lots of vegetables and – this is the special – with a thick buckwheat dumpling as an insert.

A dish for hungry friends, leisurely cooked in a large saucepan, with beef brisket, stilt, garlic sausage and seasonal garden vegetables: cabbage, celery, white carrots, turnips, onions, leeks. The buckwheat dumpling is cooked in the dish. Kig ha Farz is hearty and substantial – above all, very tasty!!!

First, place the meat in cold water in a very large saucepan. It should be 4 to 5 inches above the meat. Bring to a boil, skim, then add the bouqet garni and simmer on low heat for an hour. During this time, prepare the soup vegetables: rinse and/or peel them thoroughly, remove the outer leaves from the cabbage, take only the white parts of the leeks (the green parts will go into the bouqet garni). Cut the cabbage into no more than 8 pieces, cut the leeks in half, and also roughly but evenly chop the navettes, carrots and celery – since the vegetables will be used as a side dish, they should retain their own flavor and not be overcooked. Spice the onions whole and with a clove each. When the vegetables are prepared, prepare the buckwheat farce for the dumpling: To do this with de

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