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Meat, Northern, Eastern and Western France

Kig ha farz (Breton beef and pork stew with buckwheat far)

Kig ha farz is a Breton pot-au-feu for 4 people, ready in 3 hours at a medium difficulty level, for €3.30 per person. It combines beef shank, salt pork belly and vegetables simmered together, plus a buckwheat far cooked separately in a cloth bag. The key to success is that far, cooked right in the broth without mixing in, then crumbled over the plate.

Tonight we're heading to Brittany with kig ha farz, the Breton pot-au-feu served with its crumbled buckwheat far.

Kig ha farz (Breton beef and pork stew with buckwheat far)
Total time
3 h
Difficulty
Medium
Cost per person
€3.30
Calories per person
670 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Kig ha farz is the Sunday winter dish in Brittany, the one that simmers away while everyone's busy elsewhere. Beef and salt pork belly slowly soften in the broth alongside the vegetables, while the buckwheat far cooks separately in its cloth bag. The result is tender meat, vegetables that soaked up the broth's flavor, and a dense, lightly toasted far once crumbled.

This is a dish for the days when you have time on your hands, a Sunday or a winter meal with extended family. It needs few actual steps but a lot of patience, the pot does nearly all the work. Make it for guests curious about Breton cooking, or whenever you want that pot-au-feu feeling with a buckwheat twist.

The ingredients

4 people

Butcher

  • Beef shank 600 g
  • Salt pork belly 300 g

Fruits and vegetables

  • Carrots 4
  • Turnips 3
  • Leeks 2
  • Green cabbage 0.5
  • Onions 2

Pantry

  • Buckwheat flouroften in the pantry 250 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Eggs 2
  • Milk 25 cl
  • Butter 50 g

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Put the beef shank and salt pork belly in a pot of cold water, bring to a simmer and skim off the foam.

    Soak the pork belly in water an hour ahead if you find it too salty.

  2. Add the onions, carrots, turnips, leeks and cabbage in large chunks. 1 h 30

    Don't cut the vegetables too small, they should stay whole after cooking.

  3. Mix the buckwheat flour, eggs, milk, melted butter and a pinch of salt into a thick batter.

    Let it rest 15 minutes, the batter puffs up and holds together better.

  4. Pour the batter into a cloth bag or clean kitchen towel, tie it loosely and lower it into the broth. 1 h

    Leave some room, the far expands as it cooks.

  5. Remove the far, crumble it onto the plates and serve with the meat, vegetables and a bit of broth.

    A little melted salted butter on the far is a Breton treat.

Our tips to get it right

  • Pick a cloth bag big enough and only fill it three quarters full, the far nearly doubles in size as it cooks.
  • Save the cooking broth, it's what you pour over the crumbled far and vegetables when serving.
  • No cloth bag on hand? A clean kitchen towel tied tightly works just as well.

The variations

  • Swap the salt pork belly for fresh pork belly if you prefer a less salty flavor.
  • For a meatless version, simmer just the vegetables in vegetable broth and keep the buckwheat far as is.
  • For kids less used to buckwheat, serve the far plain with just a bit of melted butter on top.

What to serve it with

  • A glass of Breton cider
  • Salted butter at the table
  • A simple green salad afterward

Storage

Kig ha farz keeps 2 to 3 days in the fridge in a sealed container, ideally with meat, vegetables and far stored separately. It freezes well, especially the broth with the meat. Reheat gently in a pot or skillet for the far, adding a splash of broth so it doesn't dry out.

Questions about this dish

Can buckwheat flour be replaced with wheat flour?

Buckwheat flour gives the far its signature flavor and texture, it's not really replaceable. If you can't find it, check the organic or specialty aisle, it keeps for a long time in the pantry.

Do you really need to soak the salt pork belly first?

It depends on the cut, some are already mild. If yours tastes quite salty, soak it in cold water for an hour before adding it to the pot.

Can kig ha farz be made ahead?

Yes, it actually tastes even better reheated. Make it the day before, keep the far separate from the broth, and bring everything together when serving.

How do you know the far is fully cooked?

The far should feel firm through the bag and look lightly golden once removed. A knife tip inserted in the center should come out clean, without any runny batter.

How long does it take to make a kig ha farz?

Count 3 h in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a kig ha farz?

About 670 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a kig ha farz cost?

About €3.30 per serving, or €13.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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