Three Meat Casserole

Do you love lamb? How about beef? Pork? If yes, this classic French recipe is for you! Three Beef Casserole is a mouth watering aggregate of spices, potatoes, and meats. Add this to your long list of flavorful French recipes.

Chilling Time12 hr

Cooking Time4 hr

Cooking MethodCasserole

Ingredients

500 grams (1 pound 2 ounce) boned shin of beef, trimmed weight
500 grams boned shin of pork, trimmed weight
500 grams boned shoulder of lamb, trimmed weight
3 cups dry white Alsace wine
2 3/4 pounds potatoes, sliced (1/2 in thick)
1 3/4 pound leeks
3 ounces butter or margrine
1 1/2 pound (750 gram) onions, thinly sliced
1 bouquet garni, with plenty of thyme
10 peppercorns, crushed
2 garlic cloves, crushed
2 cups (18 fluid ounce) chicken stock
1 calf's foot, blanched and cut into 3 pieces
2 tablespoons flour
salt
pepper, freshly ground

Instructions

Day 1:

Trim leeks and discard the greenest parts. Split the leeks lengthways, wash and dice.
Cut each type of meat into 6 even pieces. Put them into 3 separate bowls and sprinkle generously with white wine.
Cover the bowls and refrigerate for at least 12 hours.

Day 2:

Preheat oven to 325 degrees F.
In a flameproof earthenware casserole, heat the butter over low heat, put in the onions and sweat for several minutes.
Lay the leek on top of the onions, then the potatoes. Add the bouquet garni, peppercorns and garlic and arrange the 3 meats separately on top, one type to the left, one in the middle, one in the right.
Pour over the marinade and the remaining whine. Salt lightly, add the chicken stock and lay the pieces of calf's foot on top.
Put the lid on the casserole.
Mix the flour with a little cold water to make a soft paste. Spread this paste between the top of the casserole and the lid to make an airtight seal.
Cook in the low oven for 4 hours.
Present the casserole at the table just as is. Break the seal and lift off the lid.