Baeckeofe from Alsace

Summary

Prep Time	45 mins
Total Time	1 min
Course	Main Course
Cuisine	European
Servings (Default: 8)

Ingredients

For the marinade:

Instructions

A large ceramic dish with a lid is best, but can also be used in a roaster.
For the marinade, cut the celery into pieces, roughly chop the onions and put everything in a bowl with the wine. Add salt and pepper to the bouquet and put the meat in the marinade for 12-24 hours.
The next day, blanch the pig`s foot and tail in boiling water for 5 minutes. Remove and drain.
Peel the potatoes, wash them with hot water, drain and cut into thin slices. Clean, wash and slice the leek. Roughly dice the onions.
Preheat the oven to 170 ° C. Butter the form with butter.
Put half of the potatoes in the pan. Put the meat on the potatoes. Now add the pork foot and tail with the leek. Layer the rest of the potatoes on top, pour the onion cubes over them and pour the sifted marinade until the meat is 2/3 covered. Pour in the broth if necessary.
Now knead a sticky mass out of the flour and the water and place it around the pot, put the lid firmly on it so that everything is complete. Cook in the oven for 3 hours. With gas level 3.

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