Kaysersberg Valley Tourist Office

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Baeckaoffa

Un plat traditionnel comme on les aime : une potée alsacienne dans laquelle on mélange 3 viandes différentes.

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.
Number of person(s) : 6
Preparation time : 30 minutes
Cooking time: 2h30

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