Baeckenoffa (beef, pork and lamb stew) Recipe

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Baeckenoffa (beef, pork and lamb stew)

Artist:	_	Yield:	6
Categories:	Beef, Entrees, Lamb & Mutton, Pork, Soups & Stews	Rating:	0
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Ingredients:

500	grams	Boned shin of beef, trimmed
		-- weight ( 1 lb 2 oz)
500	grams	Boned shin of pork, trimmed
		-- weight
500	grams	Boned shoulder of lamb
		-- trimmed weight
7	dl	Dry white Alsace wine
		-- (?qt)
1 1/4	kg	Potatoes (2 ?lb), peeled
		-- and sliced (?in thick)
800	grams	Leeks (1 ?lb) (trim
		-- discard the greenest
		-- parts, split the leeks
		-- lengthways, wash and dice)
80	grams	Goose fat or lard (3 oz)
750	grams	Onions, thinly sliced
		-- (1 ?lb)
1		'bouquet garni', with
		-- plenty of thyme
10		Peppercorns, crushed
2		Garlic cloves, crushed
5	dl	Chicken stock (18 fl oz)
1		Calf's foot, blanched and
		-- cut into 3
2	tbsp	Flour
		Salt
		Freshly ground pepper

Procedures:

1	Cut each type of meat into 6 even pieces.
2	Put them into 3 separate bowls and sprinkle generously with white wine.
3	Cover the bowls and refrigerate for at least 12 hours.
4	Preheat the oven to 160 oc (325 of).
5	In a flameproof earthenware casserole, heat the goose fat over low heat, put in the onions and sweat for several minutes.
6	Lay the leek on top of the onions, then the potatoes.
7	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.
8	Pour over the marinade and the remaining whine.
9	Salt lightly, add the chicken stock and lay the pieces of calf"s foot on top.
10	Put the lid on the casserole.
11	Mix the flour with a little cold water to make a soft paste.
12	Spread this paste between the top of the casserole and the lid to make an airtight seal.
13	Cook in the low oven for 4 hours.
14	Present the casserole at the table just as is.
15	Break the seal and lift off the lid