ID:699
Recipe Name:Baeckeofe - Alsace
Name:
Email:
Date: November 30,2009
Category: Other Meats
Category: Other Meats
Nationality: German
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Number of servings: 1
Calories Per Serving: None
Preparation Time: None
Difficulty: Easy
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| Ingredients: |
Left Ingredients:
1 lb lambs shoulder,deboned and
-,Cubed
1 lb beef for stew
1 lb pork,deboned and cubed
1 lg onion
3 to 4 leeks
1 thyme,bay leaves, salt &
-pepper (t,o taste)
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Right Ingredients:
2 cl garlic,minced (or more)
2 c dry white wine (preferably
-from als,ace)
3 lb potatoes
1 flour & water
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| Cooking
Instructions: |
Instructions: THE NIGHT BEFORE: Marinade the meats with the diced onion and the
leeks, sliced and in rings. Add the spices and the garlic. Then add
the white wine and keep in refrigerator over night (be sure to seal
it tightly, or your refrigerator will smell like spices in the
morning).
THE NEXT DAY: Remove the meat, draining it, but keeping the juices.
Grease the roasting dish and cover the bottom with half of the
potatoes, peeled and sliced. Place the marinated meat on top of the
potatoes, along with the onions and leeks. Salt and pepper lightly
(I have found that after baking, there isnt much flavor of salt or
pepper, so dont be afraid to add more, especially pepper). Place
the rest of the potatoes (also peeled and sliced) on top of meat,
covering thoroughly. Pour the marinade over the whole thing, and add
water, enough to reach the top layer of potatoes.
Mix together some flour and water, in order to get a rather soft and
sticky dough. Place the lid on the dish and seal it with this dough.
Be sure to press the dough firmly, to be sure it is sealed and not
just resting on top of the lid.
Bake in a 275-300 degree oven for 2 1/2 to 3 hours. Serve right from
the dish, hot.
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| Serving Suggestion: |
None
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| Additional Comments: |
None
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| Preparation Time: |
None
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| Number of servings: |
1
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| Calories Per Serving: |
None
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| Degree of Difficulty: |
Easy
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| Pictures: |
None
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