Baeckaoffa - Les Vins d'Alsace

BaeckaoffaExtrait du Vins d'Alsace, CIVA, grands crus, crémant, vendanges tardives, sélections grainsnobles, riesling, gewurztraminer, pinot gris, pinot blanc, sylvaner, klevenerhttp://www.vinsalsace.comBaeckaoffa- English - Choosing the right wine - Alsace Gastronomy - Recipes -Date de mise en ligne : vendredi 20 fvrier 2009Vins d'Alsace, CIVA, grands crus, crémant, vendanges tardives, sélectionsgrains nobles, riesling, gewurztraminer, pinot gris, pinot blanc, sylvaner,klevenerCopyright © Vins d'Alsace, CIVA, grands crus, crémant, vendanges tardives, sélections grains nobles, riesling, gewurztraminer, pinot gris, Page pinot 1/2blanc,sylva

BaeckaoffaFor 5 to 6 people1. 1/2 lb pork shoulder2. 1/2 lb boneless lamb shoulder3. 1 lb lean beef4. 1 cup Sylvaner5. 1/8 tsp thyme6. 1/8 tsp salt7. 1/8 tsp pepper8. small bay leaf9. 1 tbsp chopped parsley10. 1 tbsp butter11. 4 large onions sliced12. 4 large potatoes slicedCut meat into 2" size pieces and place in 5-quart bowl. Pour over the wine and seasoning and leave to marinateovernight.Grease a large casserole with butter, and make a layer of onions and potatoes, on the bottom, then a layer of meat.Repeat this until casserole is filled. Cover with marinade.Cover dish and place in a preheated (10 minutes) 350F oven for at least 1 1/2 hours. Check for tenderness.Note1. According to taste, the following can be added : one pigs tail, pigs trotter and vegetables (carrots and leeks)."Recettes de la Table Alsacienne" Librairie Istra - Strasbourg.Recommended Alsace wine : Pinot Blanc, Pinot Grisor Pinot NoirCopyright © Vins d'Alsace, CIVA, grands crus, crémant, vendanges tardives, sélections grains nobles, riesling, gewurztraminer, pinot gris, Page pinot 2/2blanc,sylva