Baekeoffe (Alsatian Meat Stew)

Ingredients

• 3  bay leaves 
• 1 pound beef shoulder roast boneless trimmed cut into 2-inch cubes
• 0.5 teaspoon pepper black
• 1.5 cups carrots sliced (1-inch)
• 2  garlic clove halved
• 1 cup leek thinly sliced ( 1 large)
• 4 cups onion thinly sliced
• 10  parsley 
• 1 pound potatoes - remove skin red quartered
• 1.5 cups wine 
• 1.5 teaspoons sea salt divided
• 12  thyme sprigs 
• 0.8 pound pork steaks trimmed cut into 2-inch pieces

Equipment

• bowl
• oven
• cheesecloth

Directions

1. Combine the first 5 ingredients in a large nonreactive bowl.
2. Place the thyme, parsley, cloves, bay leaves, and garlic on a double layer of cheesecloth to form a bouquet garni. Gather edges of cheesecloth together; tie securely.
3. Add bouquet garni, wine, 1/2 teaspoon salt, and pepper to bowl. Toss well to coat. Refrigerate 8 to 24 hours, stirring occasionally.
4. Preheat oven to 37
5. Place one-third of the potatoes in a 3-quart casserole coated with cooking spray. Top with half of the meat mixture, and sprinkle with 1/4 teaspoon salt. Repeat the layers with one-third of the potatoes, 1/4 teaspoon salt, and the remaining meat mixture. Top with the remaining potatoes, and sprinkle with 1/2 teaspoon salt.
6. Pour any remaining marinade (including the bouquet garni) over meat mixture. Cover and bake at 375 for 2 1/2 hours.
7. Remove the bouquet garni, and discard.
8. Wine Note: A dish like this proves that red meats should not be the exclusive territory of red wines. Try a dry and powerful Alsatian Reisling from Domaine Trimbach ($15).