Baeckenoffa (Beef, Pork And Lamb Stew) Recipe Recipe

Name: Baeckenoffa (Beef, Pork And Lamb Stew) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

106376

kcal

Calories

6506

Fat

1779

Carbs

9990

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 14 ingredients. The key ingredients include: 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), and more.

Yes, Baeckenoffa (Beef, Pork And Lamb Stew) Recipe 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) Recipe

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