500g pork loin or shoulder, 500g boned shoulder of lamb, 500g boned brisket or chuck of beef, 1kg potatoes, 250g onions, 2-3 garlic cloves, 1/2 litre Pinot Blanc or Riesling, bouquet garni (parsley, thyme, bay-leaf ), salt and pepper
For 5-6 servings
- Cut the meat into equal portions as for a stew and marinate for 24 hours in small amount of wine with a few onions, garlic, bouquet garni, salt and pepper.
- Place a layer of finely sliced potatoes in an earthenware casserole dish, then add the meat and the sliced onions, followed by another layer of potatoes and sliced onions.
- Pour on the white wine. Cover the casserole dish and bake in the oven for 2-2 1/2 hours.
- Serve straight from the casserole dish.
Wine: serve with a Pinot Blanc, Tokay Pinot Gris or Pinot Noir