Bakeofe

Name: Bakeofe
Yield: Serves an army
Cuisine: France
Ingredients: Thyme; Salt and pepper; Salt and pepper; 8 oz (250 g) smoked bacon, cubed; 1½ lb (750 g) lamb shoulder, boned and cubed; 1½ lb (750 g) pork shoulder, boned and cubed; 6 lb (2.75 kg) potatoes, peeled and cut in ¼ in. (6 mm) slices; 1 lb (500 g) onions, chopped; 1½ lb (750 g) beef brisket, cubed; 4 bayleaves, parsley and tarragon; 4 bayleaves, parsley and tarragon; 4 bayleaves, parsley and tarragon; 1 carrot, sliced; 2 pints (1 litre) Riesling; 1 clove garlic, chopped; 1 large onion, chopped

Preparation info

Difficulty
Medium

Appears in

Floyd on France

By Keith Floyd

Published 1987

About

The Alsace cooks enthuse about this dish; and rightly so, for it is very good – but, then, so is a real Lancashire hotpot. And this is a kind of Alsatian Lancashire hotpot.

Ingredients

1½ lb (750 g) beef brisket, cubed
1½ lb (750

Europe
France
Main course
Gluten-free

Method

Combine all the marinade ingredients, pour over the meats and marinate in the refrigerator for 24 hours, turning occasionally.

Oil a vast earthenware casserole. Line the bottom with a quarter of the potatoes and onions. Scatter with all the smoked bacon from the marinade, some thyme, salt and pepper. Cover with the pork. Add another layer of potatoes and onions. Cover with the lamb. Add