Alsatian oven pot

Ingredients for 4 servings:

• 800 g waxy potatoes, unpeeled
• 400 g leek, weighed unpeeled
• 400 g onion(s)
• 800 g pork loin steak(s)
• 4 tbsp mustard, medium hot or hotter
• 1 tsp, heaped thyme, dried
• 1 tsp, heaped marjoram, dried
• 1 tsp garlic granules
• 50 g lean jerked meat, diced
• 250 ml white wine, sweet
• 250 ml water
• 4 tsp broth, granulated, for 0.5 liter liquid
• Salt and pepper, sparingly

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

similar to Bäckeoffe, but significantly ‘slimmer’

Wash, peel, and thinly slice the potatoes, peel and slice the onions, and trim and thinly slice the leeks. Cut the meat into bite-sized pieces and mix well with the mustard. Layer the ingredients as follows in a cast iron pot or a covered casserole dish: half of the potatoes, onions, and leeks, then all the meat, then the other half of the leeks and onions, and finish with the remaining potatoes. Sprinkle each layer with salt, pepper, herbs, and garlic. Sprinkle the dried meat over the top layer. Bring the water and white wine to a boil, stir in the granulated stock, pour the hot liquid over everything, put the lid on, and place the dish in the oven for about 2 hours at 180°C fan/200°C top/bottom heat.