BAECKOEFE
1 lb lamb's shoulder, deboned and cubed
1 lb beef for stew
1 lb pork, deboned and cubed
1 large onion
3-4 leeks
thyme, bay leaves, salt & pepper (to taste)
2 cloves of garlic, minced or more to taste
2 c. dry white wine
3 lbs. potatoes
flour and water
The night before: Marinade the meats with the diced onion and the leeks, sliced and in
rings. Add the spices and the garlic. Then add the white wine and keep in refrigerator
over night.
The next day: Remove the meat, draining it, but keeping the juices. Grease the
roasting dish and cover the bottom with half of the potatoes, peeled and sliced. Place the
marinated meat on top of the potatoes, along with the onions and leeks. Salt and pepper
lightly. Place the rest of the potatoes (also peeled and sliced) on top of meat, covering
thoroughly. Pour the marinade over the whole thing, and add water, enough to reach the top
layer of potatoes.
Mix together some flour and water, in order to get a rather soft and sticky dough. Place
the lid on the dish and seal it with this dough. Be sure to press the dough firmly, to be
sure it is sealed and not just resting on top of the lid.
Bake in a 275-300 degree oven for 2 1/2 to 3 hours. Serve right from the dish, hot.