Baeckaoffa (Alsatian Pork, Lamb and Beef)

90 minutes Prep: 30 minutes Cook: 60 minutes

502 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

1/2	pound	pork shoulder
1/2	pound	lamb	boneless shoulder
1	pound	ground chuck (ground beef)	lean
1/2	teaspoon	thyme leaves	fresh or 1/4 ts dried thyme
1	each	garlic clove	minced
1	tablespoon	parsley leaves	chopped
1/2	teaspoon	salt	or to taste
1/4	teaspoon	black pepper	fresh ground, plus
6	each	peppercorns	cracked
2	cups	wine	alsatian sylvaner, riesling
1	tablespoon	butter
4	large	onions	sliced
4	large	potatoes	sliced
4	each	bay leaves

Directions

Cut meats into 2-inch size chunks and place in large bowl. Add the herbs, garlic, bracked peppercorns, and chopped parsley. Pour wine over the mixture and marinate overnight. Remove meats from marinade. Season with additional salt and freshly ground pepper.

Heat oven to 350 degrees. Butter the inside of a 3-quart earthenware casserole. Begin with a layer of potatoes and onions (season each layer with salt and pepper), then add a layer of combined meats. Continue alternating layers, finishing with a layer of potatoes. Pour marinage over all, place the bay leaves on top, and cover the pot. To prevent steam from escaping, seal all around the lid with a dough paste made by mixting flour and water to a dough consistency.

Bake for two hours. Serve in the same pot directly from the oven with a green salad.

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Nutrition Facts

Serving Size 456g

Amount per Serving

Calories 502 30% of calories from fat

	% Daily Value*
Total Fat 17.0g	26%
Saturated Fat 7.0g	36%
Trans Fat 0.0g
Cholesterol 109mg	36%
Sodium 332mg	14%
Total Carbohydrate 50.0g	17%
Dietary Fiber 5.0g	21%
Sugars 6.0g
Protein 37.0g	74%

Vitamin A	2%		Vitamin C	39%
Calcium	6%		Iron	22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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This is a family favorite. Instead of loaves of bread I use Rhodes Dinner rolls (24) I cut each roll in half and roll it in dry pudding mix. The COOK and SERVE pudding works the best. I melt the brown sugar and butter together and pour over the top. I also use a bundt pan it looks beautiful served on a platter. YUM! Thanks for sharing.

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