Andre's Alastian Meat Stew

Ingredients

Serves 6

  • 4 pig feet, halved lengthwise
  • 2 pig tails
  • 1/2 pound boneless lamb shoulder, cut into 1-inch pieces
  • 1/2 pound boneless pork shoulder, cut into 1-inch pieces
  • 1/2 pound boneless breast of beef, cut into 1-inch pieces
  • 6 1/2 cups dry white wine, preferably Alsatian
  • 3 small onions, 1 roughly chopped, 2 thinly sliced
  • 3 cloves garlic, 1 halved, 2 minced
  • 1/2 teaspoon freshly ground pepper
  • 3 fresh flat-leaf parsley stems
  • 1 bay leaf
  • 3 fresh thyme sprigs
  • 1 tablespoon lard
  • 2 pounds russet potatoes, peeled and thinly sliced
  • Salt
  • 2 medium leeks, white and light-green parts only, well washed and thinly sliced crosswise
  • 2 cups all-purpose flour
  • 1 large egg, lightly beaten

Description

The Casserole Is Sealed With A Flour-and-water Dough To Prevent The Wine From Evaporating During The Long Cooking Process.

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