Baeckenoffa (Beef, Pork And Lamb Stew) Recipe

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

1. Cut each type of meat into 6 even pcs.
2. Put them into 3 separate bowls and sprinkle generously with white wine.
3. Cover the bowls and chill for at least 12 hrs.
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 min.
6. Lay the leek on top of the onions, then the potatoes.
7. Add in 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 in the chicken stock and lay the pcs of calf's foot on top.
10. Put the lid on the casserole.
11. Mix the flour with a little cool 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 hrs.
14. Present the casserole at the table just as is.
15. Break the seal and lift off the lid.

white alsace wine, potatoes, leeks, lard, onions, bouquet garni, garlic, chicken, s foot, flour salt

Taken from cookeatshare.com/recipes/baeckenoffa-beef-pork-and-lamb-stew-73459 (may not work)