Baeckaoffa (Alsatian Pork, Lamb and Beef)

Title:
Baeckaoffa (Alsatian Pork, Lamb and Beef)

Yield:
6 Servings

Categories:
Main
Dishes,
Pork,
Meats,
Vegetables,
Sauces




Ingredients:





   1/2 lb Pork shoulder


   1/2 lb Bonelss lamb shoulder


     1 lb Lean chuck


   1/2 ts Fresh thyme OR


   1/4 ts Dried thyme


     1 cl Garlic, minced


     1 tb Chopped parsley


   1/2 ts Salt, or to taste


   1/4 ts Fresh ground pepper, plus


     6    Cracked peppercorns


     2 c  Alsatian Sylvaner or


          -Riesling wine


     1 tb Butter


     4 lg Onions, sliced


     4 lg Potatoes, sliced


     4    Bay leaves






 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.


 


 Per serving (6): 503 caloires, 37 g protein, 24 g fat, 22 gr carbohydrate,


     126 mg choletrerol, 377 mg sodium


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini