Name: Baeckeoffe stew with Brussels sprout salad
Prep time: 45 min
Cook time: 215 min
Total time: 260 min
Yield: 6
Ingredients: 400 gm each beef blade or shin, pork butt and lamb shoulder, cut into 3cm dice; 1 pig’s trotter, cut horizontally into thirds (see note); 750 ml dry white wine; 3 leeks (white part only), thinly sliced; 2 onions, thinly sliced; 2 carrots, thinly sliced; 4 garlic cloves, finely chopped; 1 cup (firmly packed) flat-leaf parsley, coarsely chopped; 3 fresh bay leaves; 5 juniper berries, crushed; 1 tbsp Dijon mustard; 1½ tbsp each finely chopped thyme and rosemary; 16 rashers streaky bacon; 1 tbsp olive oil; 2 Dutch cream potatoes, thinly sliced crossways; ½ celeriac (about 200gm), thinly sliced crossways; 130 gm plain flour; 1 tsp vegetable oil; Brussels sprout salad; 400 gm Brussels sprouts, thinly shaved on a mandolin; 1 cup (loosely packed) coarsely torn flat-leaf parsley; 2 tsp Dijon mustard; 60 ml (¼ cup) olive oil; 40 ml lemon juice

Baeckeoffe stew with Brussels sprout salad

Australian Gourmet Traveller recipe for baeckeoffe stew with Brussels sprout salad.

Serves 6

Prep

45M

Cook

3H 35M

Total

4H 20M

Baeckeoffe is a baker’s stew from France’s Alsace region – housewives would prepare the dish, then take it to the bakery in the morning to be cooked in the residual heat of the oven, ready for a delicious dinner. Begin this recipe a day ahead to marinate the meat.

Ingredients

400 gm each beef blade or shin, pork butt and lamb shoulder, cut into 3cm dice

1 pig’s trotter, cut horizontally into thirds (see note)

750 ml dry white wine

3 leeks (white part only), thinly sliced

2 onions, thinly sliced

2 carrots, thinly sliced

4 garlic cloves, finely chopped

1 cup (firmly packed) flat-leaf parsley, coarsely chopped

3 fresh bay leaves

5 juniper berries, crushed

1 tbsp Dijon mustard

1½ tbsp each finely chopped thyme and rosemary

16 rashers streaky bacon

1 tbsp olive oil

2 Dutch cream potatoes, thinly sliced crossways

½ celeriac (about 200gm), thinly sliced crossways

130 gm plain flour

1 tsp vegetable oil

Brussels sprout salad

400 gm Brussels sprouts, thinly shaved on a mandolin

1 cup (loosely packed) coarsely torn flat-leaf parsley

2 tsp Dijon mustard

60 ml (¼ cup) olive oil

40 ml lemon juice

Method

Main

1.Combine meat, trotter, wine, leek, onion, carrot, garlic, parsley, bay leaves, juniper berries, mustard, thyme and rosemary in a non-reactive container, toss to combine, cover and refrigerate overnight. Drain, reserving marinade, and set aside.

2.Preheat oven to 140C. Finely chop 6 bacon rashers. Heat oil in a frying pan and fry bacon until golden (2-3 minutes), then set aside.

3.Place a layer of potato and celeriac in the bottom of a 4-litre casserole, season to taste, top with a third of the meat and vegetable mixture, then a third of fried bacon, and repeat layering in this way twice more, finishing with potato and celeriac. Cover with remaining bacon rashers, pour reserved marinade over to fill to three-quarters of the casserole (discard remaining), and set aside.

4.Combine flour, vegetable oil and 100ml water in a bowl, and knead to a smooth dough. Roll into a thin, long piece to fit the circumference of the casserole and place around the top edge, pinching ends to seal. Push lid on top to seal firmly and bake for 3½ hours.

5.For Brussels sprout salad, combine Brussels sprouts and parsley in a bowl. Whisk together remaining ingredients, pour over sprouts, toss to combine, season to taste and set aside for Brussels sprouts to soften (10 minutes).

6.Tap off crust from casserole, then remove lid and serve baeckeoffe with Brussels sprout salad.