French
Baeckeoffe
Wine-marinated beef, pork, and lamb bake beneath layered potatoes in a sealed Alsatian terrine perfumed with juniper and thyme.
8 servings · 40 minutes prep · 240 minutes cook
Ingredients
Marinated meats
- 1 lb beef chuck
- 1 lb pork shoulder
- 1 lb lamb shoulder
- 3 cups dry Alsatian white wine
- 1 leek, sliced
- 1 onion, sliced
- 4 garlic cloves
- 6 juniper berries
- 5 thyme sprigs
- 2 bay leaves
Assembly
- 3 lb Yukon Gold potatoes, sliced 1/4 inch
- 3 carrots
- 1 tbsp Diamond Crystal kosher salt
- 1 cup all-purpose flour, for sealing dough
- 1/3 cup water, for sealing dough
Directions
Marinate
- Combine the three meats, dry white wine, leek, yellow onion, garlic cloves, juniper berries, thyme sprigs, and bay leaf; refrigerate 8-18 hours.
Layer and seal
- Heat oven to {{temperature:325F}}. Layer half yukon gold potatoes, the drained meats and aromatics, carrot, kosher salt, then remaining potatoes. Pour in only enough reserved marinade to reach about two-thirds of the way up the layers; reserve any excess rather than flooding the terrine.
- Mix all purpose flour with water into a rope, press around the lid, and bake until all meats are tender, 3 1/2-4 hours. Rest sealed 20 minutes before breaking the crust.
