Baeckaoffa (Alsatian Pork, Lamb and Beef)

Yields:6 servings
Rate this Recipe
Recipe Cooking TimePreparation30 minutes
Cooking60 minutes
Ready In90 minutes

Ingredients

1/2 pound pork shoulder
1/2 pound lamb boneless shoulder
1 pound ground chuck (ground beef) lean
1/2 teaspoon thyme leaves fresh or 1/4 ts dried thyme
1 each garlic clove minced
1 tablespoon parsley leaves chopped
1/2 teaspoon salt or to taste
1/4 teaspoon black pepper fresh ground, plus
6 each peppercorns cracked
2 cups wine alsatian sylvaner, riesling
1 tablespoon butter
4 large onions sliced
4 large potatoes sliced
4 each bay leaves

Directions

Cut meats into 2-inch size chunks and place in large bowl. Add the herbs, garlic, bracked peppercorns, and chopped parsley. Pour wine over the mixture and marinate overnight. Remove meats from marinade. Season with additional salt and freshly ground pepper.

Heat oven to 350 degrees. Butter the inside of a 3-quart earthenware casserole. Begin with a layer of potatoes and onions (season each layer with salt and pepper), then add a layer of combined meats. Continue alternating layers, finishing with a layer of potatoes. Pour marinage over all, place the bay leaves on top, and cover the pot. To prevent steam from escaping, seal all around the lid with a dough paste made by mixting flour and water to a dough consistency.

Bake for two hours. Serve in the same pot directly from the oven with a green salad.

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Member Review

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Sex in A Pan

This is one of my families most favourite deserts, it has become a Christmas tradition to make every year.