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Twelve-hour Indian-spiced lamb shoulder with saffron pilaf

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Baeckeoffe stew with Brussels sprout salad


Baeckeoffe is a baker's stew from France's Alsace region - housewives would prepare the dish, then take it to the bakery in the morning to be cooked in the residual heat of the oven, ready for a delicious dinner. Begin this recipe a day ahead to marinate the meat.

You'll need

400 gm each beef blade or shin, pork butt and lamb shoulder, cut into 3cm dice 1 pig’s trotter, cut horizontally into thirds (see note) 750 ml dry white wine 3 leeks (white part only), thinly sliced 2 onions, thinly sliced 2 carrots, thinly sliced 4 garlic cloves, finely chopped 1 cup (firmly packed) flat-leaf parsley, coarsely chopped 3 fresh bay leaves 5 juniper berries, crushed 1 tbsp Dijon mustard 1½ tbsp each finely chopped thyme and rosemary 16 rashers streaky bacon 1 tbsp olive oil 2 Dutch cream potatoes, thinly sliced crossways ½ celeriac (about 200gm), thinly sliced crossways 130 gm plain flour 1 tsp vegetable oil   Brussels sprout salad 400 gm Brussels sprouts, thinly shaved on a mandolin 1 cup (loosely packed) coarsely torn flat-leaf parsley 2 tsp Dijon mustard 60 ml (¼ cup) olive oil 40 ml lemon juice

Method

  • 01
  • Combine meat, trotter, wine, leek, onion, carrot, garlic, parsley, bay leaves, juniper berries, mustard, thyme and rosemary in a non-reactive container, toss to combine, cover and refrigerate overnight. Drain, reserving marinade, and set aside.
  • 02
  • Preheat oven to 140C. Finely chop 6 bacon rashers. Heat oil in a frying pan and fry bacon until golden (2-3 minutes), then set aside.
  • 03
  • Place a layer of potato and celeriac in the bottom of a 4-litre casserole, season to taste, top with a third of the meat and vegetable mixture, then a third of fried bacon, and repeat layering in this way twice more, finishing with potato and celeriac. Cover with remaining bacon rashers, pour reserved marinade over to fill to three-quarters of the casserole (discard remaining), and set aside.
  • 04
  • Combine flour, vegetable oil and 100ml water in a bowl, and knead to a smooth dough. Roll into a thin, long piece to fit the circumference of the casserole and place around the top edge, pinching ends to seal. Push lid on top to seal firmly and bake for 3½ hours.
  • 05
  • For Brussels sprout salad, combine Brussels sprouts and parsley in a bowl. Whisk together remaining ingredients, pour over sprouts, toss to combine, season to taste and set aside for Brussels sprouts to soften (10 minutes).
  • 06
  • Tap off crust from casserole, then remove lid and serve baeckeoffe with Brussels sprout salad.
Note Pig's trotters are available from select butchers; you may need to order ahead. Ask your butcher to cut the trotters for you. 

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Bottle-conditioned vintage ale.

Featured in

Jun 2014

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