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Three-meat baeckeoffe

Three-meat baeckeoffe

  • Main course
  • Autumn

Lamb, pork and beef marinated in white wine and baked in a covered casserole with potatoes, carrots and leeks.

Active time40 min

Cooking4 h

Total17 hResting : 12 h

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Ingredients

  • 1 bouquet garni
  • 4 carrots
  • 1 bay leaf
  • 2 garlic cloves
  • 4 onions
  • 1 bunch of fresh parsley
  • 2 leeks
  • 1000 g waxy potatoes
  • 500 g raw boneless pork neck
  • 500 g raw boneless lamb shoulder
  • 500 g raw beef brisket
  • 150 ml water
  • 2 pinches of ground black pepper
  • 2 pinches of salt
  • 650 ml dry Alsace white wine
  • 2 cloves
  • 1 tbsp lard

Preparation

  1. Peel the onions and garlic. Slice half the onions and stud the rest with the cloves. Crush the garlic and wash the parsley. Cut the meats into large cubes. Combine in a bowl with the onions, garlic, parsley, bouquet garni, wine, salt and pepper. Cover and marinate for 12 hours in the refrigerator.

    Use for the recipe: half a bunch of fresh parsley (prepare 1 bunch of fresh parsley).

    1 bouquet garni
    2 garlic cloves
    4 onions
    half a bunch of fresh parsley
    500 g raw boneless pork neck
    500 g raw boneless lamb shoulder
    500 g raw beef brisket
    2 pinches of ground black pepper
    2 pinches of salt
    650 ml dry Alsace white wine
    2 cloves
    • knife
    • chopping board
    • mixing bowl
    • refrigerator

  2. The next day, preheat the oven to 180 °C. Peel the potatoes and carrots, clean the leeks and slice all these vegetables. Drain the meats, keeping all the marinade. Remove the cloves from the onions and slice the onions. Grease a cast-iron casserole with a close-fitting lid with the lard. Alternate vegetables, onions and meats, ending with potatoes. Add the bay leaf, all the marinade with its herbs, and the water.

    4 carrots
    1 bay leaf
    2 leeks
    1000 g waxy potatoes
    150 ml water
    1 tbsp lard
    • knife
    • chopping board
    • vegetable peeler
    • mixing bowl
    • lidded casserole
    • oven

  3. Close the casserole and bake for about 4 hours, until the meats pull apart easily with a fork and the potatoes are tender. Remove the bouquet garni and bay leaf and serve with the cooking juices.

    • lidded casserole
    • oven
    • fork
    • oven gloves

Allergens

  • Sulphites
Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration

Three-meat baeckeoffe