Baeckaoffa (Alsatian Pork, Lamb & Beef)

Name: Baeckaoffa (Alsatian Pork, Lamb and Beef)
Cook time: P1H
Total time: P1H30M
Yield: 6
Cuisine: Fusion
Ingredients: pork shoulder; lamb; ground chuck (ground beef); thyme; garlic cloves; parsley leaves; salt; black pepper; peppercorns; wine; butter; onions; potatoes; bay leaves

Submitted by debbieb

YIELD

6 servings

PREP

30 min

COOK

60 min

READY

90 min

Ingredients

POUND PORK SHOULDER

POUND LAMB
boneless shoulder

POUND GROUND CHUCK (GROUND BEEF)
lean

TEASPOON THYME
fresh or 1/4 ts dried thyme *

EACH GARLIC CLOVES
minced

TABLESPOON PARSLEY LEAVES
chopped

TEASPOON SALT
or to taste

TEASPOON BLACK PEPPER
fresh ground, plus

EACH PEPPERCORNS
cracked *

CUPS WINE
alsatian sylvaner, riesling *

TABLESPOON BUTTER

LARGE ONIONS
sliced

LARGE POTATOES
sliced

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℉ (180℃). 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.