French Meat and Potato Casserole
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 2 h. 55 min.
Ready in
Ingredients
for
- Ingredients
- 1 ⅔ cups Pork neck (chopped into 2 1/2 cm / 1 in chunks)
- 1 ⅔ cups Mutton (e. g. shoulder, chopped into 2 1/2 cm / 1 in chunks)
- 1 ⅔ cups Brisket (chopped into 2 1/2 cm / 1 in chunks)
- 4 shallots (sliced into rings)
- 2 cloves garlic cloves (finely chopped)
- 3 Tbsps fresh parsley (leaves)
- 4 sprigs thyme (leaves)
- 2 bay leaves
- 2 cups dry white wine
- 1 ½ cups onions (sliced)
- 4 cups waxy potatoes (sliced)
- salt
- peppers
Preparation steps
1.
Place the meat with the shallots, garlic, herbs, bay leaves and wine in a bowl. Cover and marinate in the fridge for 24 hours.
2.
Heat the oven to 200°C (180° fan) 400F, gas 6.
3.
Layer the meat, onions and potatoes in an oven-proof dish. Season each layer with salt and pepper. Top with a final layer of potatoes and pour on the marinade.
4.
Put the lid on tightly and cook for 2-2 1/2 hours. Check the seasoning and serve.
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