Baeckeoffe (Slow-Cooked Casserole From Alsace, Germany) - cooking recipe

Ingredients

200 g diced meat (such as beef, pork and mutton)
100 g shallots, peeled and cut into wedges
350 g carrots, peeled and sliced
350 g white cabbage, chopped
200 g leeks, sliced
5 sprigs fresh thyme, chopped
3 None juniper berries
1 None bay leaf
200 ml vegetable stock
150 ml dry white wine
2 tbsp oil
600 g waxy potatoes (such as Charlotte), peeled and sliced
50 g bacon, cut into thin strips
5 sprigs fresh flat-leaf parsley, chopped

Preparation

Preheat the oven to 400\u00b0F. Place the meat, shallots, carrots, cabbage, leeks, thyme, juniper berries and bay leaf in a large Dutch oven. Season and mix well. Pour in the stock and wine and drizzle with 1 tbsp oil. Lay the potato slices in an overlapping pattern over top and brush with the remaining oil. Cover and cook for 1 hour 45 mins.
Sprinkle with the bacon and cook, uncovered, for 30 mins. Remove from the oven and sprinkle with parsley.