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Beckenoffe
Ingredients:
- 225g/8oz Boned Shoulder Lamb
- 225g/8oz Boned Shoulder Lamb
- 450g/1lb Chuck beef Steak
- 300ml/10fl.oz. Dry White Wine
- 1 Bay Leaf
- 1 teasp Dried Thyme
- Salt and Black Pepper
- 4 Large Onions, thinly sliced
- 4 large Potatoes, peeled and thinly
- 25g/1oz Butter
Preparation:
1. Cut the meat into 5cm/2inch cubes and place in a large bowl with the wine, bay leaf, thyme, salt and pepper. Cover and leave to marinate overnight.
2. Preheat the oven to 180C, 350F, Gas mark 4 and grease a casserole. Remove the meat from the bowl, reserving the marinade.
3. Put a layer of potatoes in the bottom of the casserole, followed by a layer of onions then a layer of meat. Repeat the layers ending with a layer of potatoes.
4. Pour over the marinade, cover and bake in the oven for 1-1/2 hours. Remove the lid, dot with butter and bake, uncovered for a further 30 minutes. Serve hot.
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