BAEKENOFE-2



600 g (1,32 lbs) of pork loin, 750 g (1,65 lbs) of mutton shoulder, one kg (2,2 lbs) of beef, a pig's trotter split in half (partially boneless), a small bouquet garni, 2 cloves of garlic, 2 cloves, a bottle of sylvaner, 3 tablespoons of lard, 500 g (1,1 lbs) of onions, 1.250 kg (2,75 lbs) of yellow-fleshed potatoes, salt and pepper.

Cut the meat into pieces, except for the pig's trotter. 

Arrange them in a terrine with the bouquet garni, crushed garlic cloves and cloves.

 Season. 

Get wet with the white wine which must cover the meats.

 Leave to marinate for 12 hours.

 In a casserole dish in the oven, melt the lard, add the chopped onions.

 Let them barely turn blond then drain them.

 Peel the potatoes, wash them, cut them into very thick slices.

Turn on the oven (th 8, 250°C). Garnish the casserole with alternating layers of onions, potatoes earth, pieces of meat, placing the pig's trotter in the centre.

Season and pour over these elements the wine of the marinade.

Cover the casserole and put it in the hot oven for an hour.

Then lower the thermostat to 6 (200°C-392) and let the cooking finish for 2 to 3 hours.

Again, depending on the oven and the quality of the meats. Serve hot in the cooking pot.

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