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Baeckenoffa (beef, pork and lamb stew)
Artist: _
Categories: Beef, Entrees, Lamb & Mutton, Pork, Soups & Stews
Yield: 6
Rating: 0
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Ingredients:
500 gramsBoned shin of beef, trimmed
-- weight ( 1 lb 2 oz)
500 gramsBoned shin of pork, trimmed
-- weight
500 gramsBoned shoulder of lamb
-- trimmed weight
7 dlDry white Alsace wine
-- (?qt)
1 1/4 kgPotatoes (2 ?lb), peeled
-- and sliced (?in thick)
800 gramsLeeks (1 ?lb) (trim
-- discard the greenest
-- parts, split the leeks
-- lengthways, wash and dice)
80 gramsGoose fat or lard (3 oz)
750 gramsOnions, thinly sliced
-- (1 ?lb)
1 'bouquet garni', with
-- plenty of thyme
10 Peppercorns, crushed
2 Garlic cloves, crushed
5 dlChicken stock (18 fl oz)
1 Calf's foot, blanched and
-- cut into 3
2 tbspFlour
Salt
Freshly ground pepper
Procedures:
1Cut each type of meat into 6 even pieces.
2Put them into 3 separate bowls and sprinkle generously with white wine.
3Cover the bowls and refrigerate for at least 12 hours.
4Preheat the oven to 160 oc (325 of).
5In a flameproof earthenware casserole, heat the goose fat over low heat, put in the onions and sweat for several minutes.
6Lay the leek on top of the onions, then the potatoes.
7Add 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.
8Pour over the marinade and the remaining whine.
9Salt lightly, add the chicken stock and lay the pieces of calf"s foot on top.
10Put the lid on the casserole.
11Mix the flour with a little cold water to make a soft paste.
12Spread this paste between the top of the casserole and the lid to make an airtight seal.
13Cook in the low oven for 4 hours.
14Present the casserole at the table just as is.
15Break the seal and lift off the lid
 
 
 
 

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