MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Baeckeoffe Alsace-Style
 Categories: French, Stews, Lamb, Marinades, Pork
      Yield: 6 Servings
 
      1 lb Pork shoulder or boneless
           -loin chops
      1 lb Lamb leg/leg steaks
      1 lb Beef chuck or flank steak
      2 lb Baking potatoes, peeled,
           -sliced 1/4 inch thick
           MARINADE:
    1/2    Bottle Alsace Riesling or
           -Gentil wine
      1 md Onion, thinly sliced
      2    Carrots, thinly sliced
      2 cl Garlic, peeled and
           -lightly crushed
      1 ts Dried thyme
      1    Bay leaf
     10    Black peppercorns
      2    Whole cloves
      1    Handful of fresh parsley or
      2 ts Dried parsley
      1 ts Salt
 
  It is named after the baker's oven where it was originally cooked.
  
  Trim the fat from the pork, lamb and beef, and cut into 1 1/2 inch
  cubes or 2 inch X 1 inch strips. Mix meat with marinade
  ingredients in a large bowl, cover and marinate overnight in the
  refrigerator, or 2 - 3 hours on the countertop.
  
  Preheat oven to 325 F. Arrange a layer of potatoes in the bottom
  of a heavy casserole with a tight-fitting lid, follow with a layer
  of meat, and a scattering of marinade vegetables.  Repeat until all
  ingredients are used up, and pour in the remaining marinade.
  
  Cover the casserole loosely with two layers of aluminum foil and
  then put on the lid; this seals the casserole and stops the
  cooking juices evaporating.  Bake for 2 1/2 - 3 hours.
  
  Serve directly from the casserole with a green salad, crusty
  bread, and more Alsace wine or a medium-bodied red such as Domaine
  Coussergues Syrah.
  
  Adapted from France, the Beautiful Cookbook
  From: Leslie Paul Davies

  Gentil is another name for Gewurztraminer -JW

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