Alsatian Baeckeoffe

Method

Three types of meat that fall apart with a fork, marinated for 24h and slow-cooked. The potatoes are meltingly soft, soaked in a clear and fragrant white wine broth.

1. 1

   Cut the beef, pork, and lamb into large 4cm cubes. In a large container, pour the dry white wine, add a sliced onion, crushed garlic, bouquet garni, cloves, juniper berries, and peppercorns. Submerge the meat and let marinate in a cool place for 24 hours.

2. 2

   Peel the potatoes and carrots. Cut them into 3mm thick slices. Thinly slice the leeks and the remaining two onions. The vegetables should be cut regularly for even cooking.

3. 3

   In a terracotta dish, arrange a thick layer of potatoes and carrots. Salt. Add the drained marinated meats. Cover with the remaining vegetables. Pour the filtered marinade halfway up.

4. 4

   Mix the flour with a little water to obtain a firm dough. Form a roll and place it on the rim of the dish. Put the lid on and press to seal hermetically. This is the secret to meat that stays juicy.

5. 5

   Bake at 160°C for 3 hours. The steam remains trapped, and the flavors concentrate. Upon removal, break the dough crust in front of the guests to release the aromas of wine and braised meat.