MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hubert Keller's Alsatian Baeckeoffe
Categories: Vegetables, Lamb/mutton, Beef, Pork, Wine
Yield: 8 Servings

MMMMM--------------------------MARINADE-------------------------------
2 Onions; minced
2 sm Leeks; white & tender green
- parts, julienned
1 Carrot; in 1/8" slices
3 cl Garlic; fine minced
2 Bay leaves
1 ts Juniper berries
1 Sprig thyme
3 tb Parsley; fine minced
3 c Dry white wine

MMMMM----------------------------MEAT---------------------------------
1 lb Beef chuck; in 1 1/4" cubes
1 lb Boneless pork butt; trimmed,
- in 1 1/4" cubes
1 lb Boneless lamb shoulder;
- trimmed, in 1 1/4" cubes
1 lb Pigs' feet; (opt)
3 lb Yukon gold potatoes; peeled
- in 1/8" dice
Salt & fresh ground pepper

MMMMM------------------------PASTRY SEAL-----------------------------
3/4 c All-purpose flour
5 tb Water
1 tb Olive oil
1 lg Egg; beaten

TO PREPARE MEAT AND MARINADE: Combine the marinade
ingredients in a mixing bowl. Add all the meats and toss
gently. Cover, and refrigerate overnight.

TO PREPARE VEGETABLES: Set the oven @ 350ºF/175ºC

Season the potatoes with salt and pepper, and lightly
oil a large ovenproof casserole (preferably earthenware
and with a vent hole in the lid) with olive oil. Cover
the bottom of the casserole with half of the potato
slices. Remove the meats and vegetables for the marinade
and reserve the marinade. Arrange the mixed meats over
the potatoes, and then place the vegetables in a layer
over the meats. Cover with a layer of the remaining
potato slices and pour the marinade over them. Add
enough additional white wine or water to just cover the
top of the potatoes. Place the lid on the casserole.

TO PREPARE PASTRY SEAL: Mix together the flour, water,
and olive oil in a mixing bowl, and form into a rope
shape long enough to wrap around the rim of the
casserole. Press the dough onto the rim of the
casserole. Place the lid on top of the dough and press
to seal completely (this seal will prevent any of the
cooking liquid form evaporating). Brush the pastry seal
with egg, if a glossier look is desired.

TO COOK: Place the casserole in the oven and cook for
about 3 1/2 hours. Remove the casserole and bring to the
table. Cut under the lid to break the pastry seal and
remove the lid. Serve the baeckeoffe out of the
casserole onto warm serving plates.

RECIPE FROM: https://www.bigoven.com

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