Le Backeoffe
Serves: 4
Roxane Raynor
1 January 1970
Based on User reviews:
52
Spice
50
Sweetness
47
Sourness
38
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
4 sprigs
Parsley (flat-leaf)3 sprigs
Thyme (fresh)1
Bay Leaf910 g
Onion (thinly sliced)450 g
Carrot (thinly sliced)1 large
Egg (beaten optional)Directions:
1
Special equipment: Large, oval earthenware baking dish with lid Using a piece of kitchen twine, tie together the parsley, thyme, and bay leaf into a bundle
2
In a large non-reactive bowl, combine the onions, pork, beef, lamb, carrots, ham hocks, garlic, and herb bundle
3
Pour in the wine, stir to combine, and let marinate in the refrigerator for 24 hours
4
Preheat the oven to 325 degrees F
5
Butter the inside of the baking dish
6
Strain then separate the meat and vegetables; reserve the wine
7
In the baking dish, layer half of the vegetables, potatoes, leeks and all the meat, seasoning each layer with salt and pepper, to taste
8
Repeat with the remaining vegetables, potatoes, and leeks
9
Pour over the reserved wine from marinade
10
Dot the top with the 6 tablespoons of butter
11
Cover the baking dish with the lid
12
Roll the bread dough, if using, into a rope the circumference of the baking dish
13
Press the dough rope around the edge of the lid, pressing it slightly to seal
14
Brush the bread with some of the beaten egg
15
Bake for 2 1/2 hours
16
Remove the bread, uncover, and serve immediately