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Recipe Baeckeoffe


Baeckeoffe

Recipe yeld 8 servings

Ingredients

500 G Lean Beef
500 G Lean Pork
Pig's Tail (optional)
Foot Pork (optional)
500 G Mutton (shoulder Bone)
250 G Onions
2 Cloves Garlic
2 Leeks (white Part)
50 Cl Dry White Wine From Alsace
1 Bouquet Garni (tied Smells Dry)
Parsley
1 Sprig Thyme
Rooms
Pepper
3 Bay Leaves
Clove Powder
1500 G Potatoes

Amount Per Serving Calories: 655


Method

It should mean 'soup of the Baker', because the women brought this dish to the baker to cook it in her oven after the bread.
The baeckeoffe must cook slowly and long, adjust heat, and great for cold days: first, the pot: earthenware, oval, high-sided, and is sold with its lid during cooking is 'sealed' with bread or pasta made with flour and water.
In Italy I've never seen, but I think that a ceramic pot that can stand the oven can also be effective, remember to leave a small hole in the 'welding' of dough to allow steam to escape.
To rip all the meat and let marinate for 24 hours in white wine with spices, some onions, peeled, the bouquet garni, leeks, pepper.
The next day, peel the potatoes and sliced ​​them pretty thin, and use them to paper the bottom of the pot.
Add a layer of potatoes with onions (sliced ​​always), then the meat, then back over the potatoes and onions.
Add a bit 'of water and white wine from the marinade and sprinkle with the onions, potatoes and meat, the liquid should not cover the ingredients, but to reach halfway up the pot, add the vegetables and herbs from the marinade, season with salt and pepper.
Incoperchiare precisely welding the lid with a little 'of bread dough or a dough made of flour and water.
Bake in preheated oven for 3 hours but not too much so.
(In a regular oven, thermostat 5 / 6) Serve with a green salad dressed with the vinaigrette.

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