Hubert Keller Owner/ Celebrity Chef of Fleur de Lys, Fleur, & Burger Bar. 2011 Forbes Four Stars, Michelin Star, Les Grand Tables du Monde, Gayot Top Ten Best Restaurant Winner.  Top Chef Masters Finalist. Bravo's Top Chef & Top Chef Just Desserts Judge.
recipes from Hubert Keller
Beef           Beef, Lamb and Pork Baeckeoffe
Back to Recipes Listing           Episode: 103           Episode Name: The Essential Onions           Download Recipe Card

Ingredients:

(Yields: 6-8 servings)

Marinade:
•   2 whole onions, minced
•   2 smallleeks, white and tender green parts, julienned
•   1 whole carrot, cut into 1/8-inch-thick slices
•   2-3 clove garlic, finely minced
•   2 whole Bay leaves
•   1 teaspoon juniper berries
•   1 sprig fresh thyme
•   3 tablespoons fresh parsley, finely minced
•   3 cups dry white wine, such as Alsatian Riesling
•   Salt & Pepper, to taste

Meats:
•   1 lb beef chuck roast, cut into 1 ¼-inch cubes
•   1 lb Boneless pork butt, trimmed and cut into 1 ¼-inch cubes
•   1 lb Boneless lamb shoulder, trimmed and cut into 1 ¼-inch cubes
•   1 lb pigs feet, optional
•   3 lbs Yukon Gold or other yellow potatoes, peeled and cut into 1/8-inch-thick slices
•   Salt & Pepper, to taste

Pastry Seal:
•   ¼ cup flour
•   5 tablespoons water
•   1 tablespoon Canola oil

Directions:

Place the marinade ingredients into a non-reactive bowl. Add all of the meats and toss gently. Cover and refrigerate overnight.

Preheat the oven to 350F.

Season the potatoes with salt and pepper, and lightly spray a large earthenware ovenproof tureen or casserole (see notes) with olive oil. Cover the bottom of the tureen with half of the potato slices. Remove the meats and vegetables from the marinade and reserve the marinade. Arrange the mixed meats over the potatoes and then place the vegetables in a layer over the meats. Cover with a layer of the remaining potato slices and pour the marinade over them. Add enough additional wine or water to just cover the top of the potatoes. Place the lid over the tureen or
casserole.

Mix all the pastry seal ingredients together in a mixing bowl and form into a rope shape long enough to wrap around the tureen’s rim. Press the dough onto the rim of the tureen. Place the lid on top of the dough and press to seal completely. This seal will prevent any of the cooking liquid from evaporating.

Place the dish in the oven and cook for about 3 ½ hours. Remove the dish from the oven and bring to the table. Cut under the lid to break the pastry seal and remove the lid. Serve the baeckeoffe out of the tureen on warm serving plates.

NOTES:

  • Tureen or casserole dish should have a small hole or vent in the lid so that steam can escape.
  • You can substitute one type of meat by doubling up on another.
  • Pigs trotters add a gelatinous consistency