Fine Alsatian Baeckeoffe

Ingredients for 5 servings:

• 400 g pork
• 400 g beef
• 200 g lamb
• 300 g onion(s)
• 500 g potatoes, sliced
• 5 clove(s) garlic, coarsely chopped
• Parsley, fresh or dried
• Thyme, fresh or dried
• 2 large bay leaves
• Salt and pepper, white ground
• 1 bottle of white wine, dry Alsatian
• 100 g flour
• ⅛ ml water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 2 hours 50 minutes

Preheat the oven to 200°C. Cut the meat into moderately large cubes, peel and slice the potatoes. Peel the onion, halve it, and slice it thinly. Peel and roughly chop the garlic. Layer everything in a clay or ceramic dish. Season generously with salt and pepper, add some of the herbs, and the bay leaves. Add enough white wine to cover halfway, and then cover. If you have a clay pot with a lid that fits inside the rim, you can now mix a batter from the flour and water. Then pour this batter around the rim of the lid to create an airtight seal. Place the Baeckeoffe in the oven and cook for about 2.5 hours. Remove from the oven, loosen the batter from the rim with a knife, and serve. For us, this amount is always enough for 5 people. If you don’t like lamb, you can substitute it with pork or beef.