- Special Pricing
Alsatian Meat Stew
- Active Time 20m
- Total Time 15h 50m
This hearty stew comes from Alsace, a region of Northeastern France, between the Vosges Mountains and the Rhine. In Alsace, Baekeoffe is cooked in beautiful earthenware dishes. This stew is put together and forgotten as it bakes, to yield a wonderful savory result. Normally, Baekeoffe includes three varieties of meat, but because lamb and pork are such a felicitous combination I've used them by themselves. You'll find their combined flavors rich and satisfying.
- 1 1/2 pounds lamb shoulder, cut into 2-inch squares
- 1 1/2 pounds pork shoulder, cut into 2-inch squares
- 5 medium onions, very thinly sliced
- 4 medium carrots, peeled, cut diagonally into thin rounds
- 4 leeks (white part only), cut into 1-inch lengths
- 4 garlic cloves, halved
- 1 bouquet garni (see note)
- Sea salt and freshly ground black pepper
- 2 1/2 cups Alsatian riesling or pinot blanc
1 tablespoon unsalted butter, room temperature
- 2 1/2 pounds white-skinned potatoes, quartered
Combine first 7 ingredients in a large nonreactive bowl. Sprinkle with salt and pepper. Stir in wine. Cover and refrigerate overnight.
Position rack in center of oven and preheat to 350 degrees F. Strain meat and vegetable mixture, reserving marinade. Butter a large heavy fait-tout casserole. Arrange 1/3 of potatoes over bottom. Lightly sprinkle with salt and pepper. Top with 1/2 meat and vegetable mixture. Continue layering potatoes and meat mixture, ending with potatoes. Pour marinade over; sprinkle lightly with salt and pepper. Transfer to oven and bake until meat is tender, about 3 1/2 hours.
Discard bouquet garni. Transport dish to table and serve.
NOTE: For the bouquet garni, tie 1 bunch parsley stems, 3 imported bay leaves, 2 green leek leaves, 4 whole cloves, 12 sprigs fresh thyme and 6 allspice berries in cheesecloth.
Recipe created exclusively for Cooking.com by Susan Herrmann Loomis, author of Italian Farmhouse Cookbook.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
492 calories; 13g total fat; 117mg cholesterol; 160mg sodium; 45g carbohydrates; 7g fiber; 40g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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