Baeckeoffe

Ingredients for 6 servings:

• 800 g pork neck
• 400 g mutton (shoulder), boned
• 400 g beef (rump)
• 1 pig’s feet, chopped into 3-4 pieces
• 3 large onions, sliced
• 3 stalk(s) leeks, white part only, sliced
• 2 kg potatoes, sliced
• 1 bouquet garni (bay leaf, rosemary, thyme, sage) to taste
• salt and pepper
• 1 liter white wine, Alsatian, dry
• 1 clove(s) garlic, or more, crushed
• 1 onion(s), thinly sliced
• Herbs (bay leaf, rosemary, thyme, sage

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours

a stew typical of Alsace

For the marinade, mix the ingredients and let the meat marinate overnight, in pieces that shouldn’t be too small (approx. 70 g). The next day, remove the meat from the marinade, strain the liquid through a sieve, and reserve. Line a cast-iron roasting pan with a tight-fitting lid or an earthenware pot for “Baeckeoffe” with a layer of potatoes, then arrange a layer of onions and a layer of leeks on top. Place the meat on top, add the bouquet of herbs, and cover with the remaining vegetables. Pour in enough marinade liquid so that the contents come up to about 1/4 of the height of the pot. Place the pot in an oven preheated to 180 to 200 degrees Celsius (350 to 400 degrees Fahrenheit) and cook for at least 2.5 hours. You can also heat the oven to 220 degrees Celsius (428 degrees Fahrenheit), then reduce the temperature to 170 degrees Celsius (348 degrees Fahrenheit), and leave the pot in the oven for 5 hours. The Baeckeoffe is served in the pot. Serve with endive salad.