This is a French classic that I have updated. It comes from Alsace, near the French/German border and was originally cooked using the residual heat from the bakers oven. It’s has a wonderful, unique flavour that is perfect during this rainy, indoor weather!
- 400g beef blade or shin, cut into 3cm dice
- 400g pork loin, cut into 3cm dice
- 400g lamb shoulder, cut into 3cm dice
- 1 chicken stock cube
- 750ml dry white wine
- 3 leeks (white part only), thinly sliced
- 2 carrots, thinly sliced
- 4 garlic cloves, finely chopped
- 1 cup (firmly packed) flat-leaf parsley, coarsely chopped
- 3 fresh bay leaves
- 5 juniper berries, crushed
- 1 tbs Dijon mustard
- 1½ tbs each finely chopped thyme and rosemary
- 16 rashers streaky bacon
- 1 tbsp olive oil
- 2 Dutch cream potatoes, thinly sliced crossways
- Combine the meat, wine, stock cube, leeks, carrots, garlic, parsley, bay leaves, juniper berries, mustard, thyme and rosemary and leave over night in the fridge to marinate and season generously with salt and pepper.
- Preheat the oven to 140C. Slice your potatoes on a mandolin and fry the bacon. Layer your pot, firstly with the potatoes, then the meat and vegetable mix, then bacon. Repeat. Put the lid on and cook for three hours.