Ingredients
- 4 sprigs flat-leaf parsley
- 3 sprigs fresh thyme
- 1 bay leaf
- 2 pounds onions, thinly sliced
- 1 pound pork shoulder, cut into 3-inch cubes
- 1 pound beef chuck, cut into 3-inch cubes
- 1 pound lamb shoulder, cut into 3-inch cubes
- 1 pound carrots, thinly sliced
- 4 ham hocks
- 1 head garlic (about 20 cloves), peeled and thinly sliced
- 2 bottles Riesling, preferably Alsatian
- Unsalted butter for the baking dish, plus 6 tablespoons unsalted butter
- 4 pounds waxy-style potatoes, thinly sliced
- 3 leeks, thinly sliced
- Kosher salt and freshly ground black pepper
- Small amount of bread dough (optional)
- 1 large egg, beaten (optional)
- Equipment: Large, oval earthenware baking dish with lid
Directions
Using a piece of kitchen twine, tie together the parsley, thyme, and bay leaf into a bundle.
In a large non-reactive bowl, combine the onions, pork, beef, lamb, carrots, ham hocks, garlic, and herb bundle. Pour in the wine, stir to combine, and let marinate in the refrigerator for 24 hours.
Preheat the oven to 325 degrees F.
Butter the inside of the baking dish. Strain then separate the meat and vegetables; reserve the wine.
In the baking dish, layer half of the vegetables, potatoes, leeks and all the meat, seasoning each layer with salt and pepper, to taste. Repeat with the remaining vegetables, potatoes, and leeks. Pour over the reserved wine from marinade. Dot the top with the 6 tablespoons of butter.
Cover the baking dish with the lid. Roll the bread dough, if using, into a rope the circumference of the baking dish. Press the dough rope around the edge of the lid, pressing it slightly to seal. Brush the bread with some of the beaten egg. Bake for 2 1/2 hours.
Remove the bread, uncover, and serve immediately.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 1 reviews
By pfluegers_7284502
Truckee, CA
on January 11, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Oh, I made this today, so we can eat it after a long hike. Used lamb stew meat with bones, pork country ribs, beef stew meat, and ham hocks. Since we were out for a long hike and I had baked a break in the oven before (how traditional! I started the stew at 350 F, continuing on for probably 5 hours at 250 F. It was soooooo good. The meat fell of the bones, a knife was the most useless tool on the table, it was lovely. And the meat for 6 people ran me all of $15. And everybody loved it. That'll be my skiing / winter staple from now on, awesome!
The only things I did differently was the lower temp / longer cooking time and I used rosemary rather than thyme. And my meat cuts mostly had bones in them, but the bones just fell out.
Read all 1 reviews