This recipe is posted by request. The recipe is called "baeckeofe", which translates as "baker's oven". On Mondays, French Alsatian housewives did the laundry, which left little time to cook. They prepared this stew ahead of time, then in the morning dropped it off to the local baker to cook in his/her ovens. The casserole is traditionally covered with a crust to seal it (like the Greek Kleftiko), but this is an easier and just as delicious version. Prep time includes marinating.
Hello everyone, I hope you're having a fantastic day today. Today, we're going to make Patricia Wells' Alsatian Mixed-meat Stew. It's one of my all-time favorite food recipes. This time, I'm going to do something a little different. This is going to be delicious. Prepare the ingredients before making Patricia Wells' Alsatian Mixed-meat Stew in your home. Then, follow these steps below to serve Patricia Wells' Alsatian Mixed-meat Stew for your family or friends.
1 beef stew meat
1 lamb shoulder
750 riesling wine
2 bay leaves
2, NA, 4 dried thyme
3, NA onion
If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make Patricia Wells' Alsatian Mixed-meat Stew in your home by yourself.
A day ahead, in a plastic zipper bag or non-reactive covered bowl, marinate the meats with the marinade ingredients overnight.
The next day, preheat oven to 375 degrees F.
In a large casserole dish, scatter about 1/3 of the potatoes, onions and leeks over the bottom the dish.
Drain meat, reserving marinade and seasoning; place half of this meat over the vegetables in the casserole and season with salt and pepper to taste.
Repeat another layer of vegetables, then the rest of the meat; season again and top meat with the remaining vegetables., Pour marinade and seasonings over all.
Cover casserole tightly and bake until meat is very tender, about 3 hours.
When done, spoon off excess fat and serve immediately (and don't forget to remove the bay leaves!.
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