Alsatian Baeckeoffe

Ingredients for 7 servings:

• 1 bottle of dry white wine (Riesling)
• 1 large onion(s)
• 4 large garlic cloves
• 3 sprigs of thyme
• 2 bay leaves
• 1 tsp peppercorns
• 800 g pork neck
• 800 g lamb shoulder(s), boneless
• 4 pig’s feet, if desired, have the butcher saw them into pieces of about 3 cm
• 4 onions
• 2 stalk(s) leeks
• 2 carrots
• 2 kg potatoes
• Salt
• pepper

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 3 hours; Total time approx. 16 hours

Delicious stew from Alsace

Marinade: Cut the meat and the pig’s feet (if using them) into 3 cm pieces and place them in a sturdy freezer bag. Peel the large onion and slice into rings. Crush the garlic and add it to the meat in the freezer bag along with the thyme sprigs, bay leaves, peppercorns, and Riesling. Now press out any air from the bag and seal it tightly. The entire meat should be covered in the marinade. Marinate overnight (12 hours). Remove the meat, strain the marinade, and reserve it. Preparation: Peel the four onions and slice into rings, as well as the white parts of the leeks. Peel the carrots and potatoes and slice them. Next, place a layer of potato slices in a sufficiently large clay pot (Roman pot), then spread some of the onion and leek rings on top. The next layer is the meat, which goes into the pot and is seasoned with salt and pepper. The solid parts of the marinade are then placed on top of the meat. Now layer the remaining onion rings, leek rings, and carrots on top, followed by the remaining potatoes. Season again with salt and pepper and then pour in the marinade. Now seal the pot tightly. First, cover with a layer of aluminum foil and then put the lid on. If you like, you can also “seal” the pot. To do this, form a dough made from flour and water into a roll about the thickness of your thumb. Place this roll on the edge of the earthenware pot and put the lid on top. Cook the stew in the oven at 180°C for at least three hours.