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Baeckaoffa (alsatian pork, lamb and beef)
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| Artist: |
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| Categories: |
Beef, Entrees, Lamb & Mutton, Meats, Pork, Sauces & Dressings, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1/2
| lbs | Pork shoulder | | 1/2
| lbs | Bonelss lamb shoulder | | 1
| lbs | Lean chuck | | 1/2
| tsp | Fresh thyme OR | | 1/4
| tsp | Dried thyme | | 1
| cl | Garlic, minced | | 1
| tbsp | Chopped parsley | | 1/2
| tsp | Salt, or to taste | | 1/4
| tsp | Fresh ground pepper, plus | | 6
| | Cracked peppercorns | | 2
| cup | Alsatian Sylvaner or | | | -Riesling wine | | 1
| tbsp | Butter | | 4
| large | Onions, sliced | | 4
| large | Potatoes, sliced | | 4
| | Bay leaves |
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Procedures:
| 1 | Cut meats into 2-inch size chunks and place in large bowl. | | 2 | Add the herbs, garlic, bracked peppercorns, and chopped parsley. | | 3 | Pour wine over the mixture and marinate overnight. | | 4 | Remove meats from marinade. | | 5 | Season with additional salt and freshly ground pepper. | | 6 | Heat oven to 350 degrees. | | 7 | Butter the inside of a 3-quart earthenware casserole. | | 8 | Begin with a layer of potatoes and onions (season each layer with salt and pepper), then add a layer of combined meats. | | 9 | Continue alternating layers, finishing with a layer of potatoes. | | 10 | Pour marinage over all, place the bay leaves on top, and cover the pot. | | 11 | To prevent steam from escaping, seal all around the lid with a dough paste made by mixting flour and water to a dough consistency. | | 12 | Bake for two hours. | | 13 | Serve in the same pot directly from the oven with a green salad. | | 14 | Per serving (6): 503 caloires, 37 g protein, 24 g fat, 22 gr carbohydrate, 126 mg choletrerol, 377 mg sodiu |
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