Ingredients
- 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
Instructions
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.
Recipe: Marcel Biver
