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                 Baeckenoffa (Beef, Pork, and Lamb Stew)

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Soups & Stews                    French

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 500      grams         Boned shin of beef  -- trimmed weight (1 lb
 500      grams         Boned shin of pork  -- trimmed weight
 500      grams         Boned shoulder of lamb  -- trimmed weight
   7      dl            Dry white Alsace wine
   1 1/4  kilograms     Potatoes  -- peeled and sliced 1/
 800      grams         Leeks  -- whites only, diced
  80      grams         Goose fat  -- or lard
 750      grams         Onions  -- thinly sliced
   1                    bouquet garni  -- with plenty of thyme
  10                    Peppercorns  -- crushed
   2      cloves        Garlic  -- crushed
   5      dl            Chicken stock
   1                    Calf's foot  -- blanched and cut int
   2      tablespoons   Flour
                        Salt
                        Freshly ground pepper

Cut each type of meat into 6 even pieces.  Put them into 3 separate bowls 
and sprinkle generously with white wine.  Cover the bowls and refrigerate 
for at least 12 hours. Preheat the oven to 160 oC (325 oF). In a 
flameproof earthenware casserole, heat the goose fat over low heat, put in 
the onions and sweat for several minutes.  Lay the leek on top of the 
onions, then the potatoes.  Add the 'bouquet garni', peppercorns and 
garlic and arrange the 3 meats separately on top, one type to the left, 
one in the middle, one in the right.  Pour over the marinade and the 
remaining whine.  Salt lightly, add the chicken stock and lay the pieces 
of calf's foot on top.  Put the lid on the casserole. Mix the flour with a 
little cold water to make a soft paste.  Spread this paste between the top 
of the casserole and the lid to make an airtight seal. Cook in the low 
oven for 4 hours. Service: -------- Present the casserole at the table 
just as is.  Break the seal and lift off the lid. 

Note: ----- This a Baeckenoffa, a beef, pork and lamb stew: this recipe is 
from Alsace.  Originally, the country people took their dish to the baker 
to cook in his oven.  They would arrive early in the morning, usually on 
the baker's closing day, when the fire had gone out, but was still warm - 
the perfect temperature to simmer this family dish very slowly without 
having to pay for the fuel.


                   

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