Un plat traditionnel comme on les aime : une potée alsacienne dans laquelle on mélange 3 viandes différentes.
6 person(s)
2h30
Our suggestion
Combine a dry white wine like a Riesling or a Pinot Blanc, guaranteed success!
Ingredients
500g pork loin or shoulder
500 g boneless lamb shoulder
500g boneless beef brisket or chuck
1 kg of potatoes
250g onions
2 to 3 cloves of garlic
0.5 l Pinot blanc or Riesling
A bouquet garni with parsley, thyme, bay leaf
Salt and pepper.
Steps
Cut the meat into equal pieces as for a stew and marinate for 24 hours with a little wine, a few onions, the garlic and the bouquet garni, salt and pepper.
In a casserole dish, place a layer of minced potatoes, then the meat, the minced onions, then a new layer of potatoes and minced onions.
Moisten with wine.
Close the terrine and cook in the oven for 2h to 2h30.
Serve as is in the terrine in which the cooking took place.
Nous sommes présents sur plusieurs réseaux sociaux, et partageons régulièrement, photos, vidéos de bons plans, évènements… Suivez-nous pour ne rien manquer.