Baeckenoffa (Beef, Pork and Lamb Stew) Recipe

Name: Baeckenoffa (Beef, Pork and Lamb Stew)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 grams beef boned shin of beef, trimmed; 500 grams pork boned shin of pork, trimmed; 500 grams lamb shoulder boned, trimmed weight; 700 ml white wine dry, alsace; 1 1/4 kg potatoes peeled and sliced two 1/2 inch thickness; 800 grams leeks trim and discard the greenest parts, split lengthwise, wash well and dice; 80 grams goose fat or lard; 750 grams onions thinly sliced; 1 each bouquet garni with plenty of thyme; 10 whole black peppercorns crushed; 2 cloves garlic peeled and minced; 500 ml chicken broth; 1 each calf's foot blanched and cut into three; 2 tablespoons flour, all-purpose; salt; Freshly ground black pepper

Servings: persons

500 grams beef boned shin of beef, trimmed
500 grams pork boned shin of pork, trimmed
500 grams lamb shoulder boned, trimmed weight
700 ml white wine dry, alsace
1 1/4 kg potatoes peeled and sliced two 1/2 inch thickness
800 grams leeks trim and discard the greenest parts, split lengthwise, wash well and dice
80 grams goose fat or lard
750 grams onions thinly sliced
1 each bouquet garni with plenty of thyme
10 whole black peppercorns crushed
2 cloves garlic peeled and minced
500 ml chicken broth
1 each calf's foot blanched and cut into three
2 tablespoons flour, all-purpose
salt
Freshly ground black pepper

1
Cut each type of meat into 6 even pieces.
2
Put them into 3 separate bowls and sprinkle generously with white wine.
3
Cover the bowls and refrigerate for at least 12 hours.
4
Preheat the oven to 160 degrees cup (325 degrees F).
5
In a flameproof earthenware casserole, heat the goose fat over low heat, put in the onions and sweat for several minutes.
6
Lay the leek on top of the onions, then the potatoes.
7
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.
8
Pour over the marinade and the remaining whine.
9
Salt lightly, add the chicken stock and lay the pieces of calf's foot on top.
10
Put the lid on the casserole.
11
Mix the flour with a little cold 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 hours.
14
Present the casserole at the table just as is.
15
Break the seal and lift off the lid.

1637

kcal

Calories

Fat

Carbs

149

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 500 grams beef boned shin of beef, trimmed, 500 grams pork boned shin of pork, trimmed, 500 grams lamb shoulder boned, trimmed weight, 700 ml white wine dry, alsace, and more.

Yes, Baeckenoffa (Beef, Pork and Lamb Stew) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baeckenoffa (Beef, Pork and Lamb Stew)

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