Perfect for wintertime, Kig Ha Farz (pronounced keeg ah fahrs) is un plat copieux breton (a hearty meal from Brittany), more precisely for the Finistère department. Literally, the name means viande et pâte (meat and dough). It is Brittany’s version of pot-au-feu (pronounced poh-toh-fuh), a stew (literally “pot on the fire”). This dish is made from porc (pronounced pohr) (pork) - sometimes boeuf (beef) - stewed until very tender, and served with vegetables. The peculiarity is the Farz is a buckwheat-based stuffing, cooked in a muslin bag and giving it a grainy-like texture. The juices obtained can be used like a soup as a starter.
In addition, a traditional sauce (see recipe below) called lipig can be prepared to accompany the Kig Ha Farz. It is typically made of oignons roses de Roscoff (pink oignons from Roscoff on the coast of Brittany) or échalottes (shallots), a common crop in Brittany.
For 4-5 people; Preparation: 30 min.; Cooking: 3h
• 1 beef shank
• 750g chuck steak
• 500g of rutabaga
• 750g of pork belly
• 250g buckwheat flour (look for the best quality you can find)
• 800g of potatoes
• 1 leek
• 300g carrots; turnips and cabbage are also regional vegetables.
• 1 onion stuck with cloves
• 1 bouquet garni (a bundle of herbs tied with a string, typically thyme, bay leaves and sage)
• Coarse salt, pepper
For the farz: dilute 250g buckwheat flour with cold water, add a little salt, pour into a cloth/muslin bag and tie.
Wash, peel and coarsely chop the vegetables.
In a large marmite (pot), put pieces of beef, the bouquet garni, the onion, a handful of salt and the bag with the farz. Cover well with cold water and boil for 2 hours on a small fire.
Add the vegetables and pork belly, cook for an hour more.
Take out the farz from its bag and cut it in slices. Arrange meat and vegetables on a plate, with the slices of farz.
To make the lipig sauce: cut pink onions or shallots into small pieces very thin. Fry in a pan with some beurre salé (salted butter) (50g) and let them brown. Add a stick of butter (200g) and let simmer while avoiding to darken the butter in the pan. Pour the lipig on the Kig Ha Farz.