Entree: France – Lorraine – Baeckeoffe (Slow-baked Lorraine casserole of marinated mixed meats, potatoes, and onions cooked in white wine and herbs)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 2 hrs 45 min

Additional 4 hrs

Total 6 hrs 45 min

Ingredients

- 1 lb (454 g) beef chuck, cut into 1-inch cubes
- 1 lb (454 g) lamb shoulder, cut into 1-inch cubes
- 1 lb (454 g) pork shoulder, cut into 1-inch cubes
- 2 lb (900 g) waxy potatoes (such as Yukon Gold), peeled and thinly sliced
- 2 large yellow onions, thinly sliced (about 10 oz / 285 g)
- 3 cloves garlic, minced (about 0.3 oz / 9 g)
- 2 cups (480 ml) dry white wine (Riesling or dry Alsace wine preferred)
- 1 cup (240 ml) beef or chicken stock
- 3 tbsp (45 ml) olive oil
- 1 tbsp (15 ml) Dijon mustard
- 2 bay leaves
- 1 tsp (5 g) dried thyme
- 8–10 juniper berries, lightly crushed
- 1.5 tsp (9 g) kosher salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh parsley for garnish (optional)
- Bread dough to seal the pot:
  - 2 cups (260 g) all-purpose flour
  - 1 tsp (4 g) instant yeast
  - 1 tsp (6 g) salt
  - 3/4 cup (180 ml) lukewarm water
  - 1 tbsp (15 ml) olive oil

Instructions

1. In a large bowl combine the beef, lamb, and pork cubes with the white wine, minced garlic, Dijon mustard, crushed juniper berries, thyme, bay leaves, 1 tsp salt, and 1/4 tsp pepper. Cover and refrigerate to marinate for at least 4 hours or preferably overnight.
2. Preheat oven to 300°F (150°C). Drain the marinated meats, reserving the marinade wine. Pat the meat pieces dry and lightly brown them in a heavy skillet with the olive oil in batches to develop color, about 3–4 minutes per side. Transfer browned meat to a large ovenproof casserole.
3. Layer half the sliced potatoes over the meat, then half the sliced onions. Season with half the remaining salt and pepper. Add the rest of the meat, then top with the remaining potatoes and onions, seasoning again.
4. Pour the reserved marinade and the stock evenly over the layered contents so the liquid comes about halfway up the ingredients. Press down gently to compact.
5. Prepare the bread dough: mix the flour, yeast, and salt, then add the water and olive oil and knead briefly until smooth. Let rest 20 minutes. Roll or pat the dough into a disk large enough to seal the casserole lid or cover the rim.
6. Seal the casserole by pressing the dough around the rim of the casserole dish to create an airtight seal (alternatively use a tight-fitting lid and crimp the dough around the edge). This traditional seal keeps steam in during the long bake.
7. Bake uncovered or sealed in the oven at 300°F (150°C) for 2 1/2 to 3 hours until meats are tender and potatoes are cooked through. If sealed with dough, remove dough seal carefully before serving.
8. Let rest 10 minutes, sprinkle with chopped parsley if using, and serve family-style straight from the pot.