European Recipes :German Recipes: Baeckenoffa(Beef, Pork, and Lamb Stew)

* Exported from MasterCook *

                  Baeckenoffa (Beef, Pork, and Lamb Stew)

Recipe By     :
Serving Size : 6    Preparation Time :0:00
Categories    : Soups & Stews                    French

   Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
500      grams         Boned shin of beef -- trimmed weight (1 lb
500      grams         Boned shin of pork -- trimmed weight
500      grams         Boned shoulder of lamb -- trimmed weight
    7      dl            Dry white Alsace wine
    1 1/4 kilograms     Potatoes -- peeled and sliced 1/
800      grams         Leeks -- whites only, diced
   80      grams         Goose fat -- or lard
750      grams         Onions -- thinly sliced
    1                    bouquet garni -- with plenty of thyme
   10                    Peppercorns -- crushed
    2      cloves        Garlic -- crushed
    5      dl            Chicken stock
    1                    Calf's foot -- blanched and cut int
    2      tablespoons   Flour
                         Salt
                         Freshly ground pepper

Cut each type of meat into 6 even pieces. Put them into 3 separate bowls
and sprinkle generously with white wine. Cover the bowls and refrigerate
for at least 12 hours. Preheat the oven to 160 oC (325 oF). In a
flameproof earthenware casserole, heat the goose fat over low heat, put in
the onions and sweat for several minutes. Lay the leek on top of the
onions, then the potatoes. Add 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. Pour over the marinade and the
remaining whine. Salt lightly, add the chicken stock and lay the pieces
of calf's foot on top. Put the lid on the casserole. Mix the flour with a
little cold water to make a soft paste. Spread this paste between the top
of the casserole and the lid to make an airtight seal. Cook in the low
oven for 4 hours. Service: -------- Present the casserole at the table
just as is. Break the seal and lift off the lid.

Note: ----- This a Baeckenoffa, a beef, pork and lamb stew: this recipe is
from Alsace. Originally, the country people took their dish to the baker
to cook in his oven. They would arrive early in the morning, usually on
the baker's closing day, when the fire had gone out, but was still warm -
the perfect temperature to simmer this family dish very slowly without
having to pay for the fuel.