Baekeoffe (Alsatian Meat Stew)

Baekeoffe (Alsatian Meat Stew)
Photo by Randy Mayor

Ingredients

  • 1 ½ cups (1-inch) sliced carrot
  • 1 ½ teaspoons kosher or sea salt, divided
  • 10 parsley stems
  • Cooking spray
  • 1 (3/4-pound) pork blade steak, boned, trimmed, and cut into 2-inch pieces
  • ½ teaspoon black pepper
  • 1 pound small red potatoes, quartered
  • + 8 more ingredients
    • 12 thyme sprigs
    • 4 cups thinly sliced onion
    • 1 cup thinly sliced leek (about 1 large)
    • 3 bay leaves
    • 1 ½ cups Riesling or other white wine
    • 1 (1-pound) boneless beef shoulder roast, trimmed and cut into 2-inch cubes
    • 2 garlic cloves, halved
    • 4 whole cloves

Combine the first 5 ingredients in a large nonreactive bowl. Place the thyme, parsley, cloves, bay leaves, and garlic on a double layer of cheesecloth to form a bouquet garni. Gather edges of cheesecloth together; tie securely. Add bouquet garni, wine, 1/2 teaspoon salt, and pepper to bowl. Toss ...

View full recipe at My Recipes

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