1 (1-pound) boneless beef shoulder roast, trimmed and cut into 2-inch cubes
1 (3/4-pound) pork blade steak, boned, trimmed, and cut into 2-inch pieces
12 thyme sprigs
10 parsley stems
4 whole cloves
3 bay leaves
2 garlic cloves, halved
1 1/2 cups Riesling or other white wine
1 1/2 teaspoons kosher or sea salt, divided
1/2 teaspoon black pepper
1 pound small red potatoes, quartered
How to Make It
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.
Preheat oven to 375°.
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.
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).