Kig Ha Farz (Breton Stew)

For kig ha farz, bring 4 ½ l of water to a boil in a very large pot. Pour in beef and simmer over low heat for 15 minutes. Skim off the foam. Now add the sur meat.

Clean the celery, carrots, parsley roots and leeks, cut them into pieces and add them to the meat in the pot. Spike the peeled onion with cloves and add with the peeled garlic cloves, herbs and spices. Cover and simmer over low heat for about 1 ½ hours.

For the farz, pour 200 ml of the cooking liquid through a sieve into a saucepan or bowl. Add butter and melt in the hot liquid. Add the remaining ingredients and mix until smooth. Let stand for at least 30 minutes. Place a linen cloth or dishcloth on a work surface. Place the dough on top and fold in with the cloth. Tie at both ends like a napkin dumpling. Add to the stew and cook for a good 1 hour.

Lift out the farz and meat, slice and arrange on a platter. Strain the soup into a bowl. Pour some of the soup over the meat and farz, and serve the rest in the bowl with the kig ha farz.

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