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Baeckenoffa (beef, Pork And Lamb Stew)

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CATEGORY CUISINE TAG YIELD
Meats Main dish 6 Servings

INGREDIENTS

500 g Boned shin of beef, trimmed
weight 1 lb 2 oz
500 g Boned shin of pork, trimmed
weight
500 g Boned shoulder of lamb
trimmed weight
7 Dry white Alsace wine
3/4 qt
1 1/4 kg Potatoes, 2 3/4 lb peeled
and sliced 1/2 in thick
800 g Leeks, 1 3/4 lb trim
discard the greenest
parts split the leeks
lengthwayswash and dice
80 g Goose fat or lard, 3 oz
750 g Onions, thinly sliced
1 1/2 lb
1 'bouquet garni', with
plenty of thyme
10 Peppercorns, crushed
2 Garlic cloves, crushed
5 Chicken stock, 18 fl oz
1 Calf's foot, blanched and
cut into 3
2 T Flour
Salt
Freshly ground pepper

INSTRUCTIONS

Cut each type of meat into 6 even pieces. Put them into 3 separate
bowls and sprinkle generously with white wine. Cover the bowls and
refrigerate for at least 12 hours. Preheat the oven to 160 oC (325
oF). In a flameproof earthenware casserole, heat the goose fat over
low heat, put in the onions and sweat for several minutes. Lay the
leek on top of the onions, then the potatoes. Add the 'bouquet  garni',
peppercorns and garlic and arrange the 3 meats separately on  top, one
type to the left, one in the middle, one in the right. Pour  over the
marinade and the remaining whine. Salt lightly, add the  chicken stock
and lay the pieces of calf's foot on top. Put the lid  on the
casserole. Mix the flour with a little cold water to make a  soft
paste. Spread this paste between the top of the casserole and  the lid
to make an airtight seal. Cook in the low oven for 4 hours.  Present
the casserole at the table just as is. Break the seal and  lift off the
lid.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 417
Calories From Fat: 69
Total Fat: 7.7g
Cholesterol: 90mg
Sodium: 127.5mg
Potassium: 1313.3mg
Carbohydrates: 52.7g
Fiber: 7.1g
Sugar: 7.5g
Protein: 34.2g


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