Bacheofe-Alsatian Meat Stew - Andre Soltner

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Chicken broth provides moisture and flavor without alcohol.

pork

🥗Healthier: turkey

💰Cheaper: chicken

Turkey is leaner and chicken is more affordable.

lamb

🥗Healthier: beef

💰Cheaper: pork shoulder

Pork shoulder is cheaper and still flavorful.

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Smoked sausage adds flavor at a lower cost.

Cut the beef, lamb, and pork into pieces. Use chuck for beef, shoulder for lamb, and various cuts for pork. Leave pork's feet whole.

Cut garlic in half and remove the germ to avoid bad taste. Crush it slightly.

Prepare a bouquet garni by tying herbs together with string.

Marinate the meat with a little salt, pepper, and white wine overnight. Cover and refrigerate, tossing occasionally.

After marinating, prepare the potatoes by washing and slicing them thin, but not too thin.

Slice the onions, removing the core, and layer half of the potatoes in a cocotte.

Add a little salt and layer the marinated meat on top of the potatoes.

Cover the meat with the sliced onions and the remaining potatoes. Add more salt and pepper.

Strain the marinade over the layered ingredients, checking for enough liquid. Add a little more white wine if necessary.

Seal the cocotte with a paste made of flour and water to prevent steam from escaping.

Place the lid on the cocotte and seal any holes to ensure no steam escapes during cooking.

Bake in the oven for about two and a half hours.

After cooking, break the seal and remove the lid. Serve by placing potatoes and meat on a plate, garnishing with parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens