Baeckeoffe

Ingredients for 6 servings:

• 300 g beef
• 300 g lamb
• 300 g pork
• 1 onion(s)
• 4 cloves
• 1 carrot(s)
• 1 bay leaf
• 1 garlic clove(s)
• 1 bottle of white wine, semi-dry
• 250 g onion(s)
• 1 kg potatoes
• salt and pepper

Instructions

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

Alsatian stew

The day before, cut the meat into goulash-sized cubes, peel the carrot, and slice it thickly. Place the meat, peeled garlic, carrot slices, onion (peel and stud with cloves), bay leaf, pepper, and salt in a bowl, pour the wine over it, and refrigerate overnight. The next day, peel and slice the potatoes and onions, drain the meat (reserving the marinade), and scoop out the bay leaf, onion, and garlic. Now, in a large casserole dish, layer potato slices, then onion slices, then meat with the carrot slices, then more onions, and finish with potatoes. Season generously with salt and pepper, especially on the individual layers. Pour the strained wine marinade over the meat. Close the pot tightly and place it in the oven for about 2.5 to 3 hours at 160°C fan-assisted or 180°C top/bottom heat. If half an hour more or less doesn’t matter, it can wait a while for the guests even in the switched off oven.