Baeckeoffe Ingredients: 3 carrots - 100 g of - flour - 1 leek - 2 onions - salt - pepper - 1 ½ kg of - potatoes - 1 kg of - pork loin - 500 g of - boneless - mutton shoulders 500 g of - beef fillets - 1 pork - (optional) For the marinade: - thyme - 1 onion - minced 2 bay leaves - pepper - 75 cl of - dry white wine - from Alsace (riesling or sylvaner) 1 clove of - crushed garlic -.
Utensils：
- 1 knife- knives 1 peeler- peeler 1 Lid- 1 Oven- ovenrs 1 kitchen scale- 1 dish scales-
Total time: 2h20 Preparation: 20 min Rest:- Cooking: 2h
Phase 1
Cut the pork loin, the mutton shoulder and the beef loin into cubes measuring 5 cm on each side. Refrigerate them for 24 hours in a large dish with the marinade ingredients.
Phase 2
Peel the potatoes and carrots, cut them into very thin slices. Slice the onions. Drain the 3 meats and reserve the marinade juice.
Phase 3
In the buttered terrine, place successively: 1 layer of onions, 1 layer of potatoes and carrots, pieces of meat, pork trotter split in 2, 1 layer of potatoes and carrots, leek. Add salt and pepper to each layer.
Phase 4
Pour the marinade juice up to the level of the potatoes. Place the lid and seal it with a bead of dough made with flour and1 tbsp. tablespoon of water.
Phase 5
Cook in a hot oven (200°C/thermostat 6/7) for around 2h30.
Utensils：
- 1 knife- knives 1 peeler- peeler 1 Lid- 1 Oven- ovenrs 1 kitchen scale- 1 dish scales-
Total time: 2h20 Preparation: 20 min Rest:- Cooking: 2h
Phase 1
Cut the pork loin, the mutton shoulder and the beef loin into cubes measuring 5 cm on each side. Refrigerate them for 24 hours in a large dish with the marinade ingredients.
Phase 2
Peel the potatoes and carrots, cut them into very thin slices. Slice the onions. Drain the 3 meats and reserve the marinade juice.
Phase 3
In the buttered terrine, place successively: 1 layer of onions, 1 layer of potatoes and carrots, pieces of meat, pork trotter split in 2, 1 layer of potatoes and carrots, leek. Add salt and pepper to each layer.
Phase 4
Pour the marinade juice up to the level of the potatoes. Place the lid and seal it with a bead of dough made with flour and1 tbsp. tablespoon of water.
Phase 5
Cook in a hot oven (200°C/thermostat 6/7) for around 2h30.