Alsatian Meat Stew With Andre Recipe

• 4 x pigs feet halved lengthwise
• 2 x pig tails
• 1/2 lb boneless lamb shoulder cut 1" pcs
• 1/2 lb boneless pork shoulder cut 1" pcs
• 1/2 lb boneless breast of beef cut 1" pcs
• 6 1/2 c. dry white wine, preferably Alsatian
• 1 sm roughly-minced onion
• 2 sm thinly-sliced onions
• 1 x garlic clove halved
• 2 x garlic cloves chopped
• 1/2 tsp freshly-grnd black pepper
• 3 x fresh flat-leaf parsley stems
• 1 x bay leaf
• 3 x fresh thyme sprigs
• 1 Tbsp. lard
• 2 lb peeled russet potatoes thinly sliced Salt to taste
• 2 med leeks, white and light green parts well washed, and thinly sliced crosswise
• 2 c. all-purpose flour
• 1 lrg egg lightly beaten

1. In a large bowl, combine feet, tails, lamb, pork, beef, 3 1/2 c. wine, minced onion, halved garlic, and grnd pepper.
2. Cover with plastic wrap, and refrigerateovernight.
3. Heat oven to 300 degrees.
4. Place marinated meat mix in a large saucepan.
5. Bring to a boil; skim surface, and throw away foam which rises to the top.
6. Prepare a bouquet garni: Tie the parsley stems, bay leaf, and thyme together with kitchen twine; set aside.
7. Coat a 5-qt covered casserole or possibly Dutch oven with lard.
8. Season potatoes with salt and pepper.
9. Line the bottom of the casserole with half of the potatoes.
10. Top with half of the sliced onions and half of the leeks.
11. Remove meat from marinade, and transfer to casserole.
12. Strain marinade over meat, discarding solids.
13. Top with remaining onion and leek, chopped garlic, and bouquet garni.
14. Distribute remaining 1 lb.
15. potatoes proportionately in casserole.
16. Pour remaining 3 c. wine over potatoes.
17. Cover casserole.
18. Make the seal: In a medium bowl, combine flour and 1/2 c. hot water.
19. Stir till mix comes together and forms a dough.
20. Roll dough into a log long sufficient to go around the casserole.
21. Place dough over the seam between the casserole, and the cover to seal.
22. Brush dough with egg.
23. Bake for 3 hrs.
24. (The casserole is sealed with a flour-and-water dough to prevent the wine from evaporating during the long cooking process.)
25. Remove dough seal, and serve immediately.
26. This recipe yields 6 servings.

lamb shoulder, pork shoulder, boneless breast of beef, white wine, onion, onions, garlic, garlic, black pepper, parsley stems, bay leaf, thyme, lard, potatoes, leeks, flour, egg

Taken from cookeatshare.com/recipes/alsatian-meat-stew-with-andre-64299 (may not work)