1/2 lb pork shoulder 1/2 lb boneless lamb shoulder 1 lb lean beef 1 cup Sylvaner 1/8 tsp thyme 1/8 tsp salt 1/8 tsp pepper small bay leaf 1 tbsp chopped parsley 1 tbsp butter 4 large onions sliced 4 large potatoes sliced
Preparation of the recipe
Cut meat into 2” size pieces and place in 5-quart bowl. Pour over the wine and seasoning and leave to marinate overnight. Grease a large casserole with butter, and make a layer of onions and potatoes, on the bottom, then a layer of meat. Repeat this until casserole is filled. Cover with marinade. Cover dish and place in a preheated (10 minutes) 350’F oven for at least 1 1/2 hours. Check for tenderness.
Note : According to taste, the following can be added: one pig’s tail, pig’s trotter and vegetables (carrots and leeks).
Ideal wine to accompany your Choucroute garnie d’Alsace :