Baeckaoffa (Alsatian Pork, Lamb And Beef) Recipe

• 1/2 lb Pork shoulder
• 1/2 lb Bonelss lamb shoulder
• 1 lb Lean chuck
• 1/2 tsp Fresh thyme Or possibly
• 1/4 tsp Dry thyme
• 1 cl Garlic, chopped
• 1 Tbsp. Minced parsley
• 1/2 tsp Salt, or possibly to taste
• 1/4 tsp Fresh grnd pepper, plus
• 6 x Cracked peppercorns
• 2 c. Alsatian Sylvaner or possibly Riesling wine
• 1 Tbsp. Butter
• 4 lrg Onions, sliced
• 4 lrg Potatoes, sliced
• 4 x Bay leaves

1. Cut meats into 2-inch size chunks and place in large bowl.
2. Add in the herbs, garlic, bracked peppercorns, and minced parsley.
3. Pour wine over the mix and marinate overnight.
4. Remove meats from marinade.
5. Season with additional salt and freshly grnd pepper.
6. Heat oven to 350 degrees.
7. Butter the inside of a 3-qt earthenware casserole.
8. Begin with a layer of potatoes and onions (season each layer with salt and pepper), then add in a layer of combined meats.
9. Continue alternating layers, finishing with a layer of potatoes.
10. Pour marinage over all, place the bay leaves on top, and cover the pot.
11. To prevent steam from escaping, seal all around the lid with a dough paste made by mixting flour and water to a dough consistency.
12. Bake for two hrs.
13. Serve in the same pot directly from the oven with a green salad.

pork shoulder, lamb shoulder, chuck, thyme, thyme, garlic, parsley, salt, fresh grnd pepper, alsatian sylvaner, butter, onions, potatoes, bay leaves

Taken from cookeatshare.com/recipes/baeckaoffa-alsatian-pork-lamb-and-beef-73458 (may not work)