Alsatian Meat and Vegetable Stew (Bacheofe)Featured by Maison Lavau in the International Wine Club.
This wine-simmered dish of meat and vegetables cooked in a dough-sealed pot is Alsatian through and through! It's an improvised meal of odds and ends that cooks for hours at low heat while you go about your business and emerges from the oven with enormous flavor.Yield: 6
Prep Time: 15 Minutes
Cook Time: 210 Minutes
• 1 lb boneless beef chuck, trimmed and cut into 1 1/2 inch pieces
• 1 lb boneless pork shoulder, trimmed and cut into 1 1/2 inch pieces
• 1 lb boneless lamb shoulder, trimmed and cut into 1 1/2 inch pieces
• Kosher salt and freshly ground black pepper, to taste
• 3 cups dry white wine
• 1/4 cup parsley leaves, finely chopped
• 2 tsp. juniper berries
• 5 cloves garlic, chopped
• 2 bay leaves
• 2 medium carrots, thinly sliced
• 2 medium yellow onions, thinly sliced
• 2 small leeks, trimmed and thinly sliced
• 2 sprigs thyme
• 3 lbs Yukon Gold potatoes, peeled and sliced
• 1 lb thick-cut bacon
• 1 cup flour, plus more for dusting
Place beef, pork and lamb in a bowl; season with salt and pepper. Add wine, parsley, juniper berries, garlic, bay, carrots, onions, leeks, and thyme; mix together, cover with plastic wrap, and refrigerate overnight or up to 2 days.
Heat oven to 350 degrees. Layer potatoes, marinated meat, and vegetables in a 10-qt. Dutch oven, seasoning between each layer with salt and pepper, ending with a layer of potatoes. Pour in remaining marinade and arrange the bacon, overlapping the slices slightly, over the top.
Mix flour and 5 Tbs water in a bowl; transfer to a floured surface and knead briefly. Roll dough into a rope and transfer to rim of pot; press to adhere and cover with lid. Bake 3 1/2 hours. Using a paring knife, carefully break the seal and remove lid to serve.
Recipe sourced from www.saveur.com.