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Baeckeoffe (lit.transl. Ovenbake, very tasty Alsace stew)
300g each of stewing lamm, beef and pork
1kg potatoes, very finely sliced
1 leek, finely sliced
200g onion, finely sliced
2 bayleaves, fresh or dried
5 cloves, whole
5 juniper berries, slightly crushed
1 garlic clove, sliced or crushed
1 parsley, whole twig
1 thyme, whole twig
500ml dry white wine (Riesling)
250ml meat or vegetable stock
Salt and pepper
Place the diced meat in a deep dish, add leek rings, spices, wine and stock. Cover and leave overnight in the refrigerator to marinate. Remove meat and leek rings. Drain and reserve the marinate, but discard the spices. In a flameproof casserole, add sliced potatoes, garlic, sliced leek, meat, sliced onions (in that order) and season with salt and freshly milled pepper. Cover with the marinade, top up with wine if necessary. Cover tightly with tinfoil and lid. Preheat oven to 150°C and bake for approx 4-6 hours. Serve with fresh baguette and a green salad. A glass or two of Riesling may help to wash it down.
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