Baeckeoffe (Meat And Potatoes Casserole) - cooking recipe

Ingredients

1 1/2 lbs boneless pork shoulder, cut into 1 inch cubes
1 1/2 lbs boneless lamb shoulder, cut into 1 inch cubes
1 1/2 lbs lean stewing beef, cut into 1 inch cubes
3 large onions, thinly sliced
2 carrots, thinly sliced
2 garlic cloves, crushed
1/2 bay leaf
1 sprig fresh thyme, chopped (leaves only)
1/2 cup fresh parsley, chopped
2 whole cloves
10 black peppercorns
2 cups riesling wine or 2 cups white wine
3 lbs baking potatoes
salt, to taste
2/3 cup all-purpose flour
1 loaf French bread (optional)

Preparation

Place the meats in a large bowl with the onions, carrots and garlic. Add the thyme, bay leaves, parsley, cloves, peppercorns and salt. Pour the wine over and stir. Place in the refrigerator and allow to marinate 12 hours, stirring occasionally.
Preheat oven to 375\u00b0F.
Peel and wash the potatoes and cut into 1/4 inch slices. Drain the meat, reserving the vegetables and the marinade. Arrange a layer of the potatoes in a 2 qt flameproof, earthenware pot with tight fitting lid. Scatter some vegetables from the marinade over the potato layer, then add a layer of meat. Continue alternating layers, finishing with a layer of potatoes. Pour the marinade over the potatoes.
Lutage - This is the method of sealing the lid so that no evaporation can take place. In a small bowl, mix enough water with the flour to produce a smooth, thick paste. Roll it into a long sausage shape and place it around the edge of the pot. Place the lid firmly on the pot, pressing down to ensure a perfect seal.
Bake for 3 hours. Remove the pot from the oven and break the circle of pastry. Carefully remove the lid. Serve the baeckeoffe directly from the pot with a loaf of crusty bread.