KACHEN #16 (Autumn 2018) English edition

TYPICALLY LUXEMBOURGISH n
Kënnbak
Serves 6 20 minutes + overnight soaking
+ about 3 hours cooking time
• 1 whole cured and smoked ox jaw (Kënnbak), tongue included
• 1 carrot • 1 medium sized leek • 2 onions • 4 cloves of garlic
• ½ celery • Thyme • 1 bunch of parsley • 4 bay leaves
• 8 cloves • Grated nutmeg • Salt and white pepper
For the broad bean garnish
• 100 g butter • 100 g flour • 1 onion, finely chopped
• 1-2 cloves of garlic • Smoked bacon, to taste
• Fresh savory • 500 g of broad beans, from a jar
• Salt and white pepper
Ideally served with
• potatoes, Luxembourgish mustard and sauerkraut
1 Soak the whole ox jaw in cold water overnight. Depending on the
dryness of the meat, the water may need to be changed just once.
2 Separate the tongue from the ox jaw and place both in a pot of
cold water. Bring to a boil, skim off any foam and add the roughly
chopped vegetables along with the spices and herbs. 3 Simmer
slowly for 2-3 hours. 4 Separate the meat from the bone and cut
into thin slices. 5 Peel the tongue and also cut into thin slices. 6 For
the garnish, start by melting the butter in a saucepan and add the
flour. Stir until the roux turns a rich brown and then add some finely
sliced smoked bacon. 7 Deglaze with a little cooking broth and allow
to simmer for 20 minutes. 8 Season with salt, pepper and chopped
savory. Add the precooked broad beans and leave for 10 minutes.
9 Serve the meat with broad beans, boiled potatoes, sauerkraut and
Luxembourgish mustard.
Once again our guest chef is Marcel Biver. Even
though the trained chef is busy with his own
insurance agency, he doesn’t hesitate for a second
when it comes to preparing typical dishes from
Luxembourg for KACHEN!
2018 / 3 | KACHEN | 81