← Nouns Cooking · French

Ingredients

• 500 g boneless pork shoulder, cut into 4 cm chunks
• 500 g boneless lamb shoulder, cut into 4 cm chunks
• 500 g beef chuck, cut into 4 cm chunks
• 600 ml dry Alsace Riesling or Sylvaner
• 2 Onion, thinly sliced
• 2 Leek, cleaned and sliced
• 2 Carrot, sliced into rounds
• 4 cloves Garlic, crushed
• 4 sprigs Thyme
• 2 Bay leaves
• 6 Juniper berries, lightly crushed
• 1.2 kg waxy potatoes, peeled and sliced 5 mm thick
• salt and black pepper
• 1 tbsp oil or lard, for the dish
• 150 g plain flour, for the sealing dough (optional)

Method

1. The night before, put all three meats in a bowl with the wine, half the onion, the garlic, thyme, bay and juniper. Cover and marinate in the fridge overnight.
2. Heat the oven to 180°C (160°C fan, 350°F). Grease a large lidded casserole or terrine. Lay a third of the potatoes over the base and season well.
3. Lift the meat out of the marinade and spread half of it over the potatoes with half the leeks, carrots and remaining onion. Season, then repeat with another third of potatoes and the rest of the meat and vegetables.
4. Finish with a neat layer of overlapping potato slices on top. Strain the marinade over everything; it should come about three-quarters of the way up, so add a splash of water if needed.
5. If sealing, mix the flour with about 100 ml water into a soft dough, roll it into a rope and press it around the rim before setting the lid on. Otherwise cover tightly with foil and then the lid.
6. Bake for 3½ hours without opening. Crack the seal at the table: the meat should be spoon-tender and the potatoes soaked with wine-rich juices.

Tips

• Serve straight from the pot with a crisp green salad and the rest of the Riesling.
• The dough seal is traditional and keeps every drop of steam inside; a double layer of foil under the lid works nearly as well.

Sources

Written in our own words after cross-checking these recipes:

Taste of France (Jean-Georges Vongerichten) Wine Spectator One for the Table