Name: Baeckeoffe stew with Brussels sprout salad
Prep time: 45 min
Cook time: 225 min
Total time: 270 min
Yield: 6
Ingredients: Baeckeoffe stew; 400 gram each beef blade or shin, pork shoulder and lamb shoulder, cut into 3cm dice; 1 pig's trotter, cut horizontally into thirds (see note); 750 millilitre dry white wine; 3 leeks (white part only), thinly sliced; 2 onions, thinly sliced; 2 carrots, thinly sliced; 4 clove garlic, finely chopped; 1 cup (firmly packed) flat-leaf parsley, coarsely chopped; 3 fresh bay leaves; 5 juniper berries, crushed; 1 tablespoon dijon mustard; 1 1/2 tablespoon each finely chopped thyme and rosemary; 16 rashers streaky bacon; 1 tablespoon olive oil; 2 large floury potatoes (eg agria or ilam hardy), thinly sliced crossways; 1/2 celeriac (about 200g), thinly sliced crossways; 130 gram plain flour; 1 teaspoon vegetable oil; Brussels sprout salad; 400 gram brussels sprouts, thinly shaved on a mandoline; 1 cup (loosely packed) coarsely torn flat-leaf parsley; 2 teaspoon dijon mustard; 60 millilitre (1/4 cup) olive oil; 40 millilitre lemon juice

Ingredients

Baeckeoffe stew

400 gram each beef blade or shin, pork shoulder and lamb shoulder, cut into 3cm dice

1 pig's trotter, cut horizontally into thirds (see note)

750 millilitre dry white wine

3 leeks (white part only), thinly sliced

2 onions, thinly sliced

2 carrots, thinly sliced

4 clove garlic, finely chopped

1 cup (firmly packed) flat-leaf parsley, coarsely chopped

3 fresh bay leaves

5 juniper berries, crushed

1 tablespoon dijon mustard

1 1/2 tablespoon each finely chopped thyme and rosemary

16 rashers streaky bacon

1 tablespoon olive oil

2 large floury potatoes (eg agria or ilam hardy), thinly sliced crossways

1/2 celeriac (about 200g), thinly sliced crossways

130 gram plain flour

1 teaspoon vegetable oil

Brussels sprout salad

400 gram brussels sprouts, thinly shaved on a mandoline

1 cup (loosely packed) coarsely torn flat-leaf parsley

2 teaspoon dijon mustard

60 millilitre (1/4 cup) olive oil

40 millilitre lemon juice

Method

Baeckeoffe stew

1.Combine meat, trotter, wine, leek, onion, carrot, garlic, parsley, bayleaves, juniper berries, mustard, thyme and rosemary in a non-reactive (glass or ceramic) container, toss to combine, cover and refrigerate overnight. Drain, reserving marinade, and set aside.

2.Preheat oven to 140°C. Finely chop six bacon rashers. Heat oil in a frying pan and fry bacon until golden (2-3 minutes), then set aside.

3.Place a layer of potato and celeriac (about a quarter of each) in the bottom of a 4-litre casserole, season to taste and top with a third of the meat-and-vegetable mixture, then a third of fried bacon. Repeat layering twice more, finishing with potato and celeriac. Cover with 10 bacon rashers, pour in reserved marinade to fill three-quarters of casserole (discard remaining) and set aside.

4.Combine flour, vegetable oil and 100ml water in a bowl, and knead to a smooth dough. Roll into a thin, long piece to fit the circumference of the casserole and place around the top edge, pinching ends to seal. Push lid down onto pastry to seal firmly and bake for 3½ hours.

Brussels sprout salad

5.For Brussels sprout salad, combine Brussels sprouts and parsley in a bowl. Whisk together remaining ingredients, pour over sprouts, toss to combine, season to taste and set aside for Brussels sprouts to soften (10 minutes).

6.Tap off crust from casserole, then remove lid and serve baeckeoffe with Brussels sprout salad.

Pig’s trotters are available from select butchers; you may need to order ahead. Ask your butcher to cut the trotter for you.
Note

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Ingredients

Method

Baeckeoffe stew

Brussels sprout salad

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