Baeckaoffa (Alsatian Pork, Lamb and Beef)

• 1/2 pound pork shoulder
• 1/2 pound lamb boneless shoulder
• 1 pound ground chuck (ground beef) lean
• 1/2 teaspoon thyme fresh or 1/4 ts dried thyme
• 1 each garlic cloves minced
• 1 tablespoon parsley leaves chopped
• 1/2 teaspoon salt or to taste
• 1/4 teaspoon black pepper fresh ground, plus
• 6 each peppercorns cracked
• 2 cups wine alsatian sylvaner, riesling
• 1 tablespoon butter
• 4 large onions sliced
• 4 large potatoes sliced
• 4 each bay leaves

1. Cut meats into 2-inch size chunks and place in large bowl.
2. Add the herbs, garlic, bracked peppercorns, and chopped parsley.
3. Pour wine over the mixture and marinate overnight.
4. Remove meats from marinade.
5. Season with additional salt and freshly ground pepper.
6. Heat oven to 350F (180C).
7. Butter the inside of a 3-quart earthenware casserole.
8. Begin with a layer of potatoes and onions (season each layer with salt and pepper), then add 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 hours.
13. Serve in the same pot directly from the oven with a green salad.

pork shoulder, boneless shoulder, ground chuck, thyme, garlic, parsley, salt, black pepper, peppercorns cracked, wine alsatian, butter, onions, potatoes, bay leaves

Taken from recipeland.com/recipe/v/baeckaoffa-alsatian-pork-lamb-b-3789 (may not work)