Classic Judd mat Gaardebounen

Method

1. Soak the dried broad beans overnight, then drain and rinse.
2. In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, sauté until fragrant.
3. Add the smoked pork shoulder and cook for 5 minutes, allowing the fat to render.
4. Pour in the beef broth and bring to a simmer. Cover and let it cook for 40 minutes.
5. Add the soaked and drained broad beans and continue cooking for another 20 minutes.
6. Season with salt and pepper, and garnish with fresh dill before serving.
7. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.