Baeckeoffe (Alsatian Three-Meat and Potato Hotpot)
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Ingredients
- 300 g beef braising steak
- 300 g diced lamb shoulder
- 300 g pork shoulder, diced
- 700 g waxy potatoes, thinly sliced
- 2 onions, thinly sliced
- 1 leeks, sliced
- 400 ml dry white wine
- 2 garlic cloves
- 2 bay leaves
- 4 fresh thyme sprigs
Nutrition (per serving)
- Calories
- 687 kcal
- Protein
- 48.1 g
- Carbohydrate
- 36.3 g
- of which sugars
- 7 g
- Fat
- 31.5 g
- of which saturates
- 12.7 g
- Fibre
- 5.3 g
- Salt
- 0.41 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the beef, lamb and pork into a large bowl with the white wine, garlic, bay leaves and thyme, cover and marinate in the fridge for at least 30 minutes, or overnight if you have time.
- 2
Heat the oven to 160C (140C fan, gas 3).
- 3
Layer a third of the potatoes, onions and leeks in the base of a large ovenproof dish, then spoon over half the marinated meat and its marinade.
- 4
Repeat the layers, finishing with a final layer of potatoes on top.
- 5
Cover tightly with a lid or foil and bake for 2 hours 30 minutes, or cook on the hob at a very gentle simmer for 80-85 minutes, until the meat is tender and the potatoes are cooked through.
- 6
Remove the bay leaves and thyme stalks before serving straight from the dish.
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