Baekeoffe (Alsatian Meat Stew)

Ingredients

• 4 cups thinly sliced onion
• 1 1/2 cups (1-inch) sliced carrot
• 1 cup thinly sliced leek (about 1 large)
• 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
• Cooking spray

Preparation

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.
2. Preheat oven to 375°.
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.
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).