Baeckenoffa (Beef, Pork, and Lamb Stew)
Serving Size : 6
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 & sliced in fourths
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 TBS 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 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 a 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.
--
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