Alsatian-style meat
Description
This recipe won't take much time. Alsace lies neatly between France, to which it belongs territorially, Germany, and Switzerland—so it's no surprise that Alsatian cuisine has absorbed rich culinary traditions from all three countries. German simplicity and heartiness blend here with French refinement, luxurious foie gras sits comfortably alongside sauerkraut, and for preparing the famous baeckeoffe or Alsatian-style meat, three types of meat are used at once—now that's true eclecticism! But enough of lyrical digressions; let's get to the classic recipe for Alsatian-style meat. First, wash the meat, pat it dry, remove any membranes, and cut into small pieces. Place the meat into a sufficiently deep pot. Peel the onions and chop them coarsely. Peel the garlic and slice it thinly. Add both to the pot with the meat. Add finely chopped parsley, dried thyme, salt, pepper, and toss in a couple of bay leaves. Mix everything, pour in wine, and mix again. Place the pot in a cold spot for at least 12 hours, ideally for 24 hours. Peel the potatoes, wash them, and slice them fairly thick—about 0.5 cm. Arrange a layer of potatoes at the bottom of an ovenproof dish. Traditionally, baeckeoffe is prepared in clay cookware; a ceramic baking pot will work well. Drain the marinated meat through a colander set over a bowl. Place the marinated meat with onions on top of the potatoes. Strain the marinade, removing peppercorns and bay leaves, and taste it—add salt if needed. Mix the meat with the potatoes, pour the marinade over, cover with a lid, and place in the oven at approximately 180°C (356°F) for no less than 2 hours. Words can hardly describe the delicious result—you really must try it yourself. Serve hot.