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Judd mat Gaardebounen — smoked pork collar with creamy broad beans and summer savory
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Source: https://recipheon.com/en/recipes/main-dishes/judd-mat-gaardebounen-smoked-pork-collar-with-creamy-broad-beans-and-summer-savory
About this recipe
Judd mat Gaardebounen is Luxembourgish smoked pork collar served with broad beans in a creamy summer savory sauce. This version uses raw, cured-and-smoked meat intended for cooking. A brief preliminary boil and a change of water reduce the saltiness, while the subsequent gentle simmer makes tender, juicy slices. A butter roux sauce combines some of the meat’s cooking broth with white wine and cream; summer savory gives it its distinctive herbal aroma. Small frozen broad beans are cooked separately, then warmed in the sauce with their tender skins left on. The quantities make four servings of meat, beans, and all the sauce. Allow about 3 hours and 25 minutes, with longer cooking if the collar is still tough.
Ingredients
Pork collar and broth
1000 g raw, cured-and-smoked Judd-style pork collar, without bones or skin, in one piece; a product for cooking, not cooked deli meat, whose label does not require prolonged soaking
2 l water for the preliminary boil, 2 l fresh water for cooking, and up to 300 ml hot water in reserve; only 300 ml of the second broth goes into the sauce
100 g raw carrot, weighed after peeling
100 g white and pale green leek, weighed after trimming and washing
100 g raw onion, weighed after peeling
1 dried bay leaf
2 whole cloves
Broad beans in savory sauce
600 g small frozen broad beans, young seeds shelled from their pods with tender edible skins; weighed before cooking, without thawing
1.5 l water for cooking the beans, discarded after cooking
30 g unsalted butter
25 g all-purpose flour, type 450 or 500
100 ml dry white wine
100 g whipping cream (30% fat)
1 g dried summer savory leaves
0.5 g ground black pepper
up to 2 g salt for final seasoning as needed
Steps
Have ready a fairly narrow pot with a capacity of about 5 l and a diameter of about 20–22 cm, with a lid. Unwrap the meat, put it in the pot, and add the first 2 l cold water; in the chosen pot, the water should cover the joint. Bring to a boil and simmer gently without a lid for about 10 minutes. Lift out the collar with tongs, carefully discard all the first water, and rinse the residue out of the pot; this water is not used for the sauce.
Cut the carrot, leek, and onion into large pieces. Return the collar to the pot, add the vegetables, bay leaf, and cloves, then pour in the fresh 2 l cold water. Bring to a gentle simmer, cover, and cook over low heat for about 2 hours until the meat is thoroughly cooked and tender even in the thickest part. Gently turn the joint halfway through; if the liquid drops, top up from the measured hot-water reserve, up to 300 ml in total, to keep the meat covered. If the collar still resists a fork, continue simmering gently under the lid.
Toward the end of the collar’s cooking time, bring 1.5 l water to a boil in a separate pot, without adding salt. Add all the frozen broad beans, wait for the water to return to a boil, and simmer gently for about 6–10 minutes until the beans and their tender skins are soft. If the package gives a longer time or the beans are still firm, continue cooking until completely tender. Drain, discarding all the water; do not remove the edible skins.
Transfer the cooked, tender collar to a clean serving plate and cover loosely while making the sauce. Measure 300 ml of the hot second broth through a sieve into a jug; this is liquid taken from cooking the meat, not an additional portion of stock. Discard the remaining broth, vegetables, bay leaf, and both cloves. Keep the drained broad beans covered until you add them to the sauce.
Melt all the butter in a saucepan over medium-low heat. Add the flour and whisk for about 2–3 minutes until the roux turns lightly golden. Gradually pour in all the white wine, whisking vigorously, and cook for about 1–2 minutes, then add the measured 300 ml broth in the same way. Bring to a gentle simmer and cook for about 5 minutes, stirring, until the sauce is smooth, slightly thicker, and starts to coat a spoon.
AI-generated Lower the heat, pour in all the cream, and add the summer savory and pepper. Add all the cooked broad beans with their skins and stir gently. Heat at a very gentle simmer for about 3–5 minutes until the beans and sauce are hot; the sauce should stay creamy and pourable. Taste and only then add up to 2 g salt as needed, since the cured meat’s broth is already salty.
Cut the collar across the grain into slices about 1 cm thick. Divide all the meat and all the broad beans with their sauce among four servings and serve warm. Keep the meat covered until just before slicing to limit cooling while you make the sauce.
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