Baeckeoffe

By Thom7747

This hearty stew featuring three types of meat naturally calls for a red Pinot Noir or a full-bodied white. With its generous volume and smoky aromas, Pinot Gris is an excellent match for a Baeckeoffe and meats in general.

Ingredients

• 500 g (1 pound) pork shoulder, cut into 2-inch pieces
• 500 g (1 pound) boneless lamb shoulder, cut into 2-inch pieces,
• 500 g (1 pound) boneless beef shoulder, cut into 2-inch pieces,
• 1 kg (2 pounds) potatoes, peeled and thinly sliced, soaked in cold water, and drained,
• 250 g (1/2 pound) onions (2 medium), thinly sliced
• 2 to 3 garlic cloves,
• 1/2 l (2 cups) Alsatian white wine, such as Pinot Blanc or Riesling,
• bouquet garni (parsley, thyme, bay leaves),
• salt and pepper,
• 100 g (2/3 cup) all purpose flour.

Details

Servings 6
Adapted from interfrance.com

Preparation

Step 1

1. In a large mixing bowl, combine all the meats, cut in equal pieces. Add the bouquet garni, onions, garlic and some wine. Season with salt and pepper. Marinate in the refrigerator for 24 hours.

2. Preheat the oven to 350 degrees F. Drain the meat, reserving the marinade. Layer half the sliced potatoes in a flameproof earthware pot or a Dutch oven, arrange the meat and onions on top, then layer on the remaining potatoes and onions and pour the marinade over.

3. Cover the casserole tightly and bake in the oven for 3 1/2 hours. For a perfect seal : in a small bowl, mix the flour with enough water to produce a smooth, thick paste. Roll into a long, thin sausage shape and lay it around the edge of the pot. Place the lid firmly on the pot, pressing down to ensure a perfect seal, so that no evaporation can take place.