Subj : St. Hubert 02
To   : All
From : Dave Drum
Date : Thu May 27 2021 18:37:16

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hubert Keller's Alsatian Baeckeoffe
 Categories: Vegetables, Lamb/mutton, Beef, Pork, Wine
      Yield: 8 Servings
 
MMMMM--------------------------MARINADE-------------------------------
      2    Onions; minced
      2 sm Leeks; white & tender green
           - parts, julienned
      1    Carrot; in 1/8" slices
      3 cl Garlic; fine minced
      2    Bay leaves
      1 ts Juniper berries
      1    Sprig thyme
      3 tb Parsley; fine minced
      3 c  Dry white wine

MMMMM----------------------------MEAT---------------------------------
      1 lb Beef chuck; in 1 1/4" cubes
      1 lb Boneless pork butt; trimmed,
           - in 1 1/4" cubes
      1 lb Boneless lamb shoulder;
           - trimmed, in 1 1/4" cubes
      1 lb Pigs' feet; (opt)
      3 lb Yukon gold potatoes; peeled
           - in 1/8" dice
           Salt & fresh ground pepper

MMMMM------------------------PASTRY SEAL-----------------------------
    3/4 c  All-purpose flour
      5 tb Water
      1 tb Olive oil
      1 lg Egg; beaten
 
  TO PREPARE MEAT AND MARINADE: Combine the marinade
  ingredients in a mixing bowl. Add all the meats and toss
  gently. Cover, and refrigerate overnight.
  
  TO PREPARE VEGETABLES: Set the oven @ 350ºF/175ºC

  Season the potatoes with salt and pepper, and lightly
  oil a large ovenproof casserole (preferably earthenware
  and with a vent hole in the lid) with olive oil. Cover
  the bottom of the casserole with half of the potato
  slices. Remove the meats and vegetables for the marinade
  and reserve the marinade. Arrange the mixed meats over
  the potatoes, and then place the vegetables in a layer
  over the meats. Cover with a layer of the remaining
  potato slices and pour the marinade over them. Add
  enough additional white wine or water to just cover the
  top of the potatoes. Place the lid on the casserole.
  
  TO PREPARE PASTRY SEAL: Mix together the flour, water,
  and olive oil in a mixing bowl, and form into a rope
  shape long enough to wrap around the rim of the
  casserole. Press the dough onto the rim of the
  casserole. Place the lid on top of the dough and press
  to seal completely (this seal will prevent any of the
  cooking liquid form evaporating). Brush the pastry seal
  with egg, if a glossier look is desired.
  
  TO COOK: Place the casserole in the oven and cook for
  about 3 1/2 hours. Remove the casserole and bring to the
  table. Cut under the lid to break the pastry seal and
  remove the lid. Serve the baeckeoffe out of the
  casserole onto warm serving plates.
  
  RECIPE FROM: https://www.bigoven.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "There are nights when the coyotes are silent and the moon howls." G.Carlin

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