Judd Mat Gaardebounen
Cuisine: Luxembourg
Author: Epicurus.com Kitchens
Prep time: 40 mins
Cook time: 1 hour 30 mins
Total time: 2 hours 10 mins
  • 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
  1. Put the meat in a saucepan with cold water. When the water boils, renew it and cook the ham over low heat for an hour. This change of water reduces the salty taste of the ham and removes impurities. This is particularly important if using Country Ham, which can be salty.
  2. After 30 minutes, stir in the pieces of onions, carrots, leeks and celery to add flavor to the meat and fry the broth.
  3. While waiting for the meat to cook, bring to a boil a saucepan of salted water. Cook the beans until tender (3 to 5 minutes) then drain.
  4. In a saucepan, melt the butter and add the chopped onions and bacon. Then add the flour and stir well. Wet all with cooking water from the neck by constantly mixing with a whisk. About half of the meat broth will be used. Depending on your preferences, thicken with a little cornstarch mixed with water.
  5. Then add the beans, savory, cloves and bay leaf and cook for 10 to 15 minutes.
  6. Add the cream and season to taste.
  7. Serve and enjoy.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/judd-mat-gaardebounen/48589/