Eifel wine meat from the Roman pot

Ingredients for 6 servings:

• 300 g pork shoulder
• 300 g pork neck
• 300 g beef brisket
• ½ liter dry white wine
• 400 g onion(s)
• 1 kg potatoes, waxy
• 1 clove(s) garlic
• 1 bunch of parsley
• 1 sprig(s) of thyme
• 1 sprig(s) marjoram
• 2 bay leaves
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 11 hours

Cut the three types of meat into bite-sized cubes and marinate in white wine overnight. The next day, thinly slice the potatoes and onions. First, line the soaked Roman pot with a layer of potatoes. Then continue layering with diced meat, spices/herbs, and onions. Season each layer with salt and pepper. Repeat the process one more time, finishing with a layer of potatoes. Pour the wine mixture over the meat and cook, covered, on the bottom rack of an oven preheated to 220°C for 1 1/2 hours. Then add another glass of white wine and finish cooking for another hour on the middle rack at 160°C. If you don’t want to preheat the oven beforehand, as the manufacturer’s instructions for Roman pots say to be placed in a cold oven, add about 15 minutes to the cooking time.