Backenoffen

(from AceBaker’s recipe box)

Needs a casserole dish, don’t add so much water, toss the meat in flour before searing

Source: The Kitchen and the Cook, Nicolas Freeling

Prep time: 45 minutes
Cook time: 210 minutes
Serves 4 people

Categories: Beef, Casserole, Lamb, Pork, Winter

Ingredients

  • 250 g. topside beef
  • 250 g. shoulder of lamb (or mutton)
  • 250 g. shoulder of pork or boar
  • 3 cloves garlic
  • 1 bay leaf
  • 2 cloves
  • 1 sprig thyme
  • 1 bottle white wine from Alcase
  • 3 onions
  • 2 leeks
  • 3-4 potatoes
  • salt
  • pepper
  • flour and water dough

Directions

  1. cut meats into cubes and season

  2. place meats in dish overnight with 1 onion sliced, herbs, and 3/4 bottle of wine

  3. turn out mixture in the morning

  4. slice potatoes, 2 remaining onions, and whites of leeks

  5. layer about half in bottom of dish

  6. put in meats and herbs

  7. layer other half on top and salt and pepper

  8. place simple dough around the lid to seal it

  9. cook at 325 F, 170 C for about 3 1/2 hours

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