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Yield
6 servings (serving size: 1 1/3 cups)
Randy Mayor; Lydia DeGaris-Pursell

How to Make It

Step 1

Combine the first 5 ingredients in a large nonreactive bowl. 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. Add bouquet garni, wine, 1/2 teaspoon salt, and pepper to bowl. Toss well to coat. Refrigerate 8 to 24 hours, stirring occasionally.

Step 2

Preheat oven to 375°.

Step 3

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. Pour any remaining marinade (including the bouquet garni) over meat mixture. Cover and bake at 375° for 2 1/2 hours. Remove the bouquet garni, and discard.

Step 4

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).

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