Baekeoffe (Alsatian Meat Stew) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This savory, richly flavored dish comes from the Alsace region of eastern France, where the cuisine reflects a strong German influence. After marinating, the meats and vegetables cook together slowly in the marinade and emerge filled with flavor. Ingredients:
4 cups thinly sliced onion |
1 1/2 cups (1-inch) sliced carrot |
1 cup thinly sliced leek (about 1 large) |
1 (1-pound) boneless beef shoulder roast, trimmed and cut into 2-inch cubes |
1 (3/4-pound) pork blade steak, boned, trimmed, and cut into 2-inch pieces |
12 thyme sprigs |
10 parsley stems |
4 whole cloves |
3 bay leaves |
2 garlic cloves, halved |
1 1/2 cups riesling or other white wine |
1 1/2 teaspoons kosher or sea salt, divided |
1/2 teaspoon black pepper |
1 pound small red potatoes, quartered |
cooking spray |
Directions:
1. Combine the first 5 ingredients in a large nonreactive bowl. Place the thyme, parsley, cloves, bay leaves, and garlic on a double layer of cheesecloth to form a bouquet garni. Gather edges of cheesecloth together; tie securely. Add bouquet garni, wine, 1/2 teaspoon salt, and pepper to bowl. Toss well to coat. Refrigerate 8 to 24 hours, stirring occasionally.
2. Preheat oven to 375°.
3. Place one-third of the potatoes in a 3-quart casserole coated with cooking spray. Top with half of the meat mixture, and sprinkle with 1/4 teaspoon salt. Repeat the layers with one-third of the potatoes, 1/4 teaspoon salt, and the remaining meat mixture. Top with the remaining potatoes, and sprinkle with 1/2 teaspoon salt. Pour any remaining marinade (including the bouquet garni) over meat mixture. Cover and bake at 375° for 2 1/2 hours. Remove the bouquet garni, and discard.
4. Wine Note: A dish like this proves that red meats should not be the exclusive territory of red wines. Try a dry and powerful Alsatian Reisling from Domaine Trimbach ($15).
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