Recipe#5347

Title: Beef Pork Lamb

Newsgroups: rec.food.recipes 
 From: r.gagnaux@chnet.ch (Rene Gagnaux) 
 Subject: Baeckenoffa (Beef, pork and lamb stew) 
 Message-ID: Cjf5R3tJ/m@chnet.ch 
 Organization: R.Gagnaux Hergergaessli 6 CH6467 SCHATTDORF 
 References: <8CeJ3LQTJ2@UUCP-CH.zer.sub.org> 
 Date: Wed, 8 Dec 1993 11:00:00 +0100 

Servings:  6
 500 g  Boned shin of beef, trimmed weight ( 1 lb 2 oz)
 500 g  Boned shin of pork, trimmed weight
 500 g  Boned shoulder of lamb, trimmed weight
 7 dl Dry white Alsace wine (3/4 qt)
 1 1/4 kg Potatoes (2 3/4 lb), peeled and sliced (1/2 in thick)
 800 g  Leeks (1 3/4 lb) (trim, discard the greenest parts, split the leeks
    lengthways, wash and dice)
 80 g  Goose fat or lard (3 oz)
 750 g  Onions, thinly sliced (1 1/2 lb)
 1    'bouquet garni', with plenty of thyme
 10    Peppercorns, crushed
 2    Garlic cloves, crushed
 5 dl Chicken stock (18 fl oz)
 1    Calf's foot, blanched and cut into 3
 2 tb 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.