Baeckenoffa (Beef, Pork & Lamb Stew)
Yield
6 servingsPrep
15 minCook
4 hrsReady
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 500 | grams |
beef
boned shin of beef, trimmed |
|
| 500 | grams |
pork
boned shin of pork, trimmed |
|
| 500 | grams |
lamb shoulder
boned, trimmed weight |
|
| 700 | ml |
white wine
dry, alsace |
*
|
| 1 ¼ | kg |
potatoes
peeled and sliced two 1/2 inch thickness |
*
|
| 800 | grams |
leeks
trim and discard the greenest parts, split lengthwise, wash well and dice |
|
| 80 | grams |
goose fat
or lard |
* |
| 750 | grams |
onions
thinly sliced |
|
| 1 |
bouquet garni
with plenty of thyme |
*
|
|
| 10 | whole |
black peppercorns
crushed |
*
|
| 2 |
garlic cloves
peeled and minced |
*
|
|
| 500 | ml |
chicken broth
|
*
|
| 1 |
calf's foot
blanched and cut into three |
* | |
| 2 | tablespoons |
all-purpose flour
|
|
|
salt
|
*
|
||
|
black pepper
freshly ground, to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5E+2 | grams |
beef
boned shin of beef, trimmed |
|
| 5E+2 | grams |
pork
boned shin of pork, trimmed |
|
| 5E+2 | grams |
lamb shoulder
boned, trimmed weight |
|
| 7E+2 | ml |
white wine
dry, alsace |
*
|
| 1.3 | kg |
potatoes
peeled and sliced two 1/2 inch thickness |
*
|
| 8E+2 | grams |
leeks
trim and discard the greenest parts, split lengthwise, wash well and dice |
|
| 8E+1 | grams |
goose fat
or lard |
* |
| 7.5E+2 | grams |
onions
thinly sliced |
|
| 1 | each |
bouquet garni
with plenty of thyme |
*
|
| 1E+1 | whole |
black peppercorns
crushed |
*
|
| 2 | cloves |
garlic cloves
peeled and minced |
*
|
| 5E+2 | ml |
chicken broth
|
*
|
| 1 | each |
calf's foot
blanched and cut into three |
* |
| 3E+1 | ml |
all-purpose flour
|
|
| 0 |
salt
|
*
|
|
| 0 |
black pepper
freshly ground, to taste |
*
|
Directions
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 degrees cup (325 degrees F). 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. Present the casserole at the table just as is.
Break the seal and lift off the lid.
