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Adapted from The Cuisine of Hubert Keller by Hubert Keller with John Harrison.
Note: For this recipe I use a Dutch oven, but if you can find it, a clay tureen is more traditional and possibly better.
for the marinade:
1 pound beef chuck, cut into 1-1/4-inch chunks
1 pound pork butt, cut into 1-1/4-inch chunks
1 pound lamb shoulder, cut into 1-1/4-inch chunks
2 yellow onions, minced
3 garlic cloves, minced
2 small leeks, white and light-green parts only, julienned
1 large carrot, cut into 1/8-inch slices
2 bay leaves
1 sprig thyme
1 teaspoon juniper berries
3 tablespoons minced parsley
1 750-ml bottle Riesling
for the assembly:
olive oil
3 pounds Yukon gold potatoes, peeled and cut into 1/8-inch slices
fine sea salt
freshly ground black pepper
1 750-ml bottle Riesling
3/4 cup all-purpose flour
5 tablespoons water
For
the marinade, combine meat, vegetables, herbs, and wine in a large
glass or ceramic bowl or dish. Cover with plastic wrap and refrigerate
overnight.
Preheat oven to 350 degrees F. Rub the inside of a 6-quart Dutch oven with oil.
To
assemble the casserole, line bottom of Dutch oven with half the potato
slices. Season with salt and pepper. Pack in meat and vegetables in
layers. Season with salt and pepper. Pour in marinade. Cover meat and
vegetables with the remaining potato slices. Season with salt and
pepper. Pour in wine just until potatoes are covered with liquid.
Make
a paste by combining flour, water, and 1 tablespoon oil. Knead and roll
into a long snake. Place around the rim of the Dutch oven. Slightly
loosen the screw of the knob on the lid to create a vent hole. Place
the lid on the dough and press tightly to seal.
Place the Dutch
oven on a rimmed baking sheet and into the oven. Bake for 3 hours.
Remove the lid with the pastry. Serve piping hot. Yield: 6 to 8
servings.
- Recipe courtesy of Joseph Erdos at Gastronomer's Guide
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