Baeckenoffa (Beef, Pork and Lamb Stew)

Yields:	6 servings
Rate this Recipe

	Preparation	15 minutes
	Cooking	4 hours
	Ready In	4 hours

Ingredients

500	grams	beef	boned shin of beef, trimmed
500	grams	pork	boned shin of pork, trimmed
500	grams	lamb shoulder	boned, trimmed weight
700	ml	white wine	dry, alsace
1 1/4	kg	potatoes	peeled and sliced two 1/2 inch thickness
800	grams	leeks	trim and discard the greenest parts, split lengthwise, wash well and dice
80	grams	goose fat	or lard
750	grams	onions	thinly sliced
1	each	bouquet garni	with plenty of thyme
10	whole	black peppercorns	crushed
2	cloves	garlic	peeled and minced
500	ml	chicken broth
1	each	calf's foot	blanched and cut into three
2	tablespoons	flour, all-purpose
		salt
Freshly	ground	black pepper

Directions

Cut each type of meat into 6 even pieces.

Put them into 3 separate bowls and sprinkle generously with white wine.

Cover the bowls and refrigerate for at least 12 hours.

Preheat the oven to 160 degrees C (325 degrees F). In a flameproof earthenware casserole, heat the goose fat over low heat, put in the onions and sweat for several minutes.

Lay the leek on top of the onions, then the potatoes.

Add the 'bouquet garni', peppercorns and garlic and arrange the 3 meats separately on top, one type to the left, one in the middle, one in the right.

Pour over the marinade and the remaining whine. Salt lightly, add the chicken stock and lay the pieces of calf's foot on top.

Put the lid on the casserole.

Mix the flour with a little cold water to make a soft paste.

Spread this paste between the top of the casserole and the lid to make an airtight seal.

Cook in the low oven for 4 hours. Present the casserole at the table just as is.

Break the seal and lift off the lid.

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Member Review

Rare Prime Rib

The recipe was great!!!Nice on the outside and rare on the inside.Thanks

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