- 4 person(s)
- 15 minutes
Baeckaoffa
Un plat traditionnel comme on les aime : une potée alsacienne dans laquelle on mélange 3 viandes différentes.
- 6 person(s)
- 30 minutes
- 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.
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