Baeckenoffa (Beef, Pork, and Lamb Stew)
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups & Stews French
Amount Measure Ingredient -- Preparation Method
-------- -------- ---------
500 grams Boned shin of beef -- trimmed weight (1 lb
500 grams Boned shin of pork -- trimmed weight
500 grams Boned shoulder of lamb -- trimmed weight
7 dl Dry white Alsace wine
1 1/4 kilograms Potatoes -- peeled and sliced 1/
800 grams Leeks -- whites only, diced
80 grams Goose fat -- or lard
750 grams Onions -- thinly sliced
1 bouquet garni -- with plenty of thyme
10 Peppercorns -- crushed
2 cloves Garlic -- crushed
5 dl Chicken stock
1 Calf's foot -- blanched and cut int
2 tablespoons Flour
Salt
Freshly ground pepper
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 oC (325 oF).
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. Service: -------- Present the casserole at the table
just as is. Break the seal and lift off the lid.
Note: ----- This a Baeckenoffa, a beef, pork and lamb stew: this recipe
is from Alsace. Originally, the country people took their dish to the
baker to cook in his oven. They would arrive early in the morning,
usually on the baker's closing day, when the fire had gone out, but was
still warm - the perfect temperature to simmer this family dish very
slowly without having to pay for the fuel.
I'm in my own little world, but thats ok everybody knows me here
Angelique
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