This savory, richly flavored dish comes from the Alsace region of eastern France, where the cuisine reflects a strong German influence. After marinating, the meats and vegetables cook together slowly in the marinade and emerge filled with flavor.

Recipe by Cooking Light April 2001

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Credit: Randy Mayor; Lydia DeGaris-Pursell

Recipe Summary test

Yield:
6 servings (serving size: 1 1/3 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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).

Nutrition Facts

376 calories; calories from fat 29%; fat 12.1g; saturated fat 4.4g; mono fat 5.3g; poly fat 0.9g; protein 40g; carbohydrates 25.7g; fiber 3.9g; cholesterol 110mg; iron 5.3mg; sodium 592mg; calcium 61mg.
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