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Ingredients
Potato Stew
- Ingredients
- 400 grams Pork
- 400 grams Lamb shoulder
- 400 grams Beef brisket
- peppers
- 250 grams onions
- 5 garlic cloves
- 1 Herb bouquet (some parsley and thyme stalks with 1 bay leaf, tied together)
- 400 milliliters white wine (Alsace Riesling)
- 1 ½ kilograms potatoes
- 1 Tbsp Lard
- salt
- 100 grams Pastry flour
Rinse the meat. Pat dry and cut into cubes. Season well with pepper. Peel the onions and cut into rings. Peel and coarsely chop the garlic. Mix the meat, onions, mixed herbs, garlic and white wine in a bowl. Marinate for 24 hours in a refrigerator.
The next day, peel, rinse and slice the potatoes. Remove the meat and onions from the marinade.
Grease a casserole dish with the lard. Preheat the oven to 150°C (approximately 300°F). Pour the onion rings in the pan and season with salt and pepper. Pour in the marinated meat and season with salt and pepper. Pour in the potato slices and season with salt and pepper. Pour in the marinade.
Mix the flour with 4-5 tablespoons water. Knead and shape into a long sausage and place in the dish. Cover the top of the casserole dish. Cook in the preheated oven for 4 hours. Serve with a fresh salad.