Kig ha farz, Breton meat and buckwheat pudding stew

Ingredients

• 500 g of pork shanks
• 250 g of bacon
• 250 g of beef
• 1 bouquet garni (thyme, bay leaf, parsley)
• a few juniper berries
• 4 carrots
• 2 turnips
• 1 small Savoy cabbage
• 3 leeks
• 3 onions
• 1 clove of garlic
• 6 garden apples
• 500 g of buckwheat flour
• 400 ml of milk
• 50 g of melted butter
• 2 eggs
• 250 g of crème fraîche
• 1 tablespoon of coarse salt
• 80 g of butter
• 3 shallots

Place the shin, bacon, and beef in a large stockpot filled with cold water, along with the bouquet garni, an onion, juniper berries, and salt. Bring to a boil, then reduce heat and simmer for 1 hour, skimming off any foam that rises to the surface.

Prepare the filling: whisk together the flour, eggs, and milk (in which you have dissolved the salt), then add the melted butter and cream. The mixture should be thick.

Place it in a canvas bag, close it, leaving some room, as the filling will expand, and then submerge it in the stockpot.

After 1 hour, add the carrots, turnips, leeks, cabbage, the remaining onions, and garlic, and cook for another hour; add the apples for the last half-hour.

Prepare the lipig: gently melt the finely chopped shallots in the butter.

Take the pastry out of its package, flatten it with your hands, or cut it into strips.

Serve the farz, meat, vegetables, and a little broth in hollow bowls, topped with lipig.