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 gram (1 pound 2 ounce) boned shin of beef, trimmed weight
- 500 gram boned shin of pork, trimmed weight
- 500 gram boned shoulder of lamb, trimmed weight
- 3 cup dry white Alsace wine
- 2 3/4 pound potatoes, sliced (1/2 in thick)
- 1 3/4 pound leeks
- 3 ounce 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 cup (18 fluid ounce) chicken stock
- 1 calf's foot, blanched and cut into 3 pieces
- 2 tablespoon 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.