mainLuxembourger

Judd Mat Gaardebounen

Name: Judd Mat Gaardebounen
Prep time: 40 min
Cook time: 100 min
Total time: 45 min
Yield: 4 servings
Cuisine: Luxembourger
Ingredients: 1 kg Smoked pork collar; 1 kg Broad beans (in the pod); 150 g Smoked bacon (diced); 1 piece Onion; 200 ml Cream; 2 tbsp Flour; 2 sprigs Savory; 800 g Potatoes (to serve); 2 pieces Bay leaves; To taste Salt and pepper

Judd Mat Gaardebounen is a classic Luxembourger main that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.

Carefully prepared featuring Smoked pork collar, Broad beans (in the pod), Smoked bacon (diced), Onion, Cream, Flour, Savory, Potatoes (to serve), Bay leaves and Salt and pepper, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. The cooking process allows natural aromas to develop, ensuring each portion is both hearty and flavorful.

Serve hot alongside fresh bread, steamed grains, or a crisp seasonal salad for a well-rounded dining experience.

If you enjoy authentic Luxembourger cooking, be sure to also explore our recipe for Ají De Gallina.

Difficulty: easyPrep: 40 minCook: 100 minServes 4

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Ingredients

Smoked pork collar1 kg
Broad beans (in the pod)1 kg
Smoked bacon (diced)150 g
Onion1 piece
Cream200 ml
Flour2 tbsp
Savory2 sprigs
Potatoes (to serve)800 g
Bay leaves2 pieces
Salt and pepperTo taste

Step-by-Step Instructions

7 steps

Interactive Cook Mode: Click any step or circle to check it off as you cook.

Step 1

Soak the meat in cold water for four hours, changing the water twice.

Step 2♨️ Boil

Cover it with fresh water, bring it up, boil ten minutes and drain.

Step 3🍲 Simmer

Cover it again, add the bay leaves and simmer an hour and twenty, until tender. Keep the broth.

Step 4

Pod the beans, scald them for a minute and slip the skin off each one.

Step 5🍳 Fry

Render the bacon, fry the onion in its fat, stir in the flour and cook two minutes.

Step 6

Add two ladles of the broth and the cream, then the savory and the beans, and stew ten minutes.

Step 7✨ Serve

Cut the meat into thick slices and serve with the beans and boiled potatoes.

👨‍🍳 Chef's Culinary Notes

Cultural Heritage

Judd Mat Gaardebounen carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.

Dietary Substitutions

For a richer sauce, replace a portion of the water with homemade bone broth, vegetable stock, or a splash of dry wine or red wine vinegar to cut through richness.

Chef Technique Tips

Take the time to thoroughly sear and brown smoked pork collar in batches before adding the braising liquid. The caramelized fond deposited on the bottom of the pot dissolves into the stew, providing depth and body that cannot be rushed.

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