Baeckenoffa (Beef, Pork and Lamb Stew)
500 g Boned shin of beef, trimmed -- weight ( 1 lb 2 oz) 500 g Boned shin of pork, trimmed -- weight 500 g Boned shoulder of lamb, -- trimmed weight 7 dl Dry white Alsace wine
Ingredients
- 500g boned shin of beef, trimmed
- 750g onions, thinly sliced
- 2garlic cloves, crushed
- 5dl chicken stock (18 fl oz)
- 1calf's foot, blanched and
Directions
- 1
500 g Boned shin of beef, trimmed -- weight ( 1 lb 2 oz) 500 g Boned shin of pork, trimmed -- weight 500 g Boned shoulder of lamb, -- trimme
- 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 t
- 8
Pour over the marinade and the remaining whine