1/2 lb pork shoulder
1/2 lb bonelss lamb shoulder
1 lb lean chuck
1/2 tsp fresh thyme or
1/4 tsp dried thyme
1 cl garlic, minced
1 tbsp chopped parsley
1/2 tsp salt, or to taste
1/4 tsp fresh ground pepper, plus
6 cracked peppercorns
2 cup alsatian sylvaner or riesling wine
1 tbsp butter
4 large onions, sliced
4 large potatoes, sliced
4 bay leaves
Directions
Cut meats into 2-inch size chunks and place in large bowl. Add the
herbs, garlic, bracked peppercorns, and chopped parsley. Pour wine
over the mixture and marinate overnight. Remove meats from marinade.
Season with additional salt and freshly ground pepper.
Heat oven to 350 degrees. Butter the inside of a 3-quart earthenware
casserole. Begin with a layer of potatoes and onions (season each
layer with salt and pepper), then add a layer of combined meats.
Continue alternating layers, finishing with a layer of potatoes. Pour
marinage over all, place the bay leaves on top, and cover the pot. To
prevent steam from escaping, seal all around the lid with a dough
paste made by mixting flour and water to a dough consistency. Bake
for two hours. Serve in the same pot directly from the oven with a
green salad.
Per serving (6): 503 caloires, 37 g protein, 24 g fat, 22 gr
carbohydrate, 126 mg choletrerol, 377 mg sodium
Servings: 6 servings
Baeckaoffa (Alsatian Pork~ Lamb & Beef) Recipe brought to you by Recipe Ideas
Categories: Beef; Lamb; Meat; Pork
The History of Recipes
Recipes as an idea can be found way back into distant history, in truth as far as pharonic Egypt, and possibly even further. However, these, old records were just basic pictorial recipes for meal preparation.
Later on, in Roman times 25BC a roman called Apicius created some documents describing recipes prepared by the Romans. In his publication, Apicius tells us how the roman meals were split into starters, entrees and desserts, something we still use today. Additionally, he informs us how the cooks of his times used many herbs and spices, including a few that will be familiar to modern chefs for example basil, fennel and parsley. During the succeeding few hundred years, the powerful and rich competed with each other to offer the most exotic meals, and as a consequence, chefs and their recipes could command a high salary. Notwithstanding that, it was during the 1800s that cookery and recipe books became really popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collating, verifying, and publishing the recipes of their peers. Like it or not, the introduction of television gave us TV cookery programs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of the internet, allowing everyone to access thousands of recipes like the ones you can find on our web site. |
We hope you enjoy this Baeckaoffa (Alsatian Pork~ Lamb & Beef) recipe.
