AT A GLANCE
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.
|01||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.|
|02||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.|
|03||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.|
|04||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.|
|05||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).|
|06||Tap off crust from casserole, then remove lid and serve baeckeoffe with Brussels sprout salad.|
Note Pig's trotters are available from select butchers; you may need to order ahead. Ask your butcher to cut the trotters for you.
BOTTLE-CONDITIONED VINTAGE ALE. , suggested by MAX ALLEN