Baekeoffe (Alsatian Meat Stew)
Source of Recipe
Cooking Light
List of Ingredients
- 4 cups thinly sliced onion
- 1-1/2 cups (1 inch) sliced carrot
- 1 cup thinly sliced leek ( about 1 large)
- 1 (1pound) boneless beef shoulder roast, trimmed and cut into 2-inch pieces
- 12 sprigs thyme
- 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
Instructions
- 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 cheese cloth together, tie securley. Add bouquet garni, wine, 1/2 tsp salt, and pepper to bowl. Toss well to coat. Refrigerate 8 to 24 hours, stirring occasionally.
- Preheat oven to 375 degrees
- Place one-third of the potatoes in a 3-quart casserole coated with sooking spray. Top with half the meat mixture, sprinkle with 1/4 tsp salt. Repeat the layers with 1/3 potatoes, 1/4 salt and remaining meat mixture. Top with remaining potatoes and sprinkle with 1/2 tsp salt. Pour any remaining marinade and bouquet garni over mixture. Cover and bake at 375 degrees for 2-1/2 hours. Remove bouquet garni and discard.
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