Preparation time: 30 min
Cooking time: 3 h
Resting time: 12 h
- 400 g boneless lamb shoulder
- 400 g stewing beef
- 400 g pork shoulder
- 1 chopped leek, white part only
- 1 chopped carrot
- 1 stalk celery, chopped
- 2 kg potatoes
- 500 g chopped onions
- 74 cl dry white Alsace wine
- 5 juniper berries
- 1 bundle of aromatic herbs
- 300 g flour
Cut the meat into 5 cm dice and place them in a mixing bowl.
Add the white wine, carrots, leek, celery, juniper berries and aromatic herbs. Cover in cling wrap and put in the refrigerator overnight to marinate.
The next day, peel and cut the potatoes into circles.
Arrange 1/3 of the potatoes and onions at the bottom of the stewpot, then place half of the marinated meat and garnish. Season.
Arrange another layer of potatoes and onions, then place the rest of the meat and the marinade on top. Season.
Complete with the remaining potatoes and onions.
Preheat the oven to 150°C.
Mix flour and water in a bowl to make a dough. Roll it into a long sausage and place it around the walls of the stewpot.
Put the lid on top, ensuring the dough seals it.
Place it in the oven for 3 hours.
Tip: you can vary the recipe with duck legs instead of beef, lamp and pork.