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.
- 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
- 1Combine 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.
- 2Preheat 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.
- 3Place 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.
- 4Combine 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.
- 5For 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).
- 6Tap off crust from casserole, then remove lid and serve baeckeoffe with Brussels sprout salad.
Drink Suggestion: Bottle-conditioned vintage ale. Drink suggestion by Max Allen