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Baeckaoffa Alsatian Pork Lamb and Beef Recipe

Baeckaoffa Alsatian Pork Lamb and Beef recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Baeckaoffa Alsatian Pork Lamb and Beef recipe  PDF


1/2 lb Pork shoulder
1/2 lb Bonelss lamb shoulder
1 lb Lean chuck
1/2 ts Fresh thyme OR
1/4 ts Dried thyme
1 cl Garlic, minced
1 tb Chopped parsley
1/2 ts Salt, or to taste
1/4 ts Fresh ground pepper, plus
6 Cracked peppercorns
2 c Alsatian Sylvaner or
Riesling wine 1 tb Butter
4 lg Onions, sliced
4 lg Potatoes, sliced
4 Bay leaves
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 mi ture 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 mi ting 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

Baeckaoffa Alsatian Pork Lamb and Beef recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
877 people have voted
Last Reviewed on 2019-01-16



Wednesday, Jan 16 2019 Download & Print Baeckaoffa Alsatian Pork Lamb and Beef recipe  PDF   Lamb recipes RSS   New

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