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Beef and Okra Stew (Beef, pork and lamb stew)

500 g boned shin of beef, trimmed weight (1 lb 2 oz)
500 g boned shin of pork, trimmed weight
500 g boned shoulder of lamb, trimmed weight
7 dl dry white Alsace wine (3/4 qt)
1 1/4 kg potatoes (2 3/4 lb), peeled and sliced (1/2 in thick)
800 g leeks (1 3/4 lb)
80 g goose fat or lard (3 oz)
750 g onions, thinly sliced (1 1/2 lb)
1 bouquet garni, with plenty of thyme
10 peppercorns, crushed
2 garlic cloves, crushed
5 dl chicken stock (18 fl oz)
1 calf's foot, blanched and cut into 3 pieces
2 tb flour
freshly ground pepper

6. 1. Trim, the leeks and discard the greenest parts. Split the leeks
lengthways, wash and dice.

2. Cut each type of meat into 6 even pieces. Put them into 3 separate
bowls and sprinkle generously with white wine. Cover the bowls and
refrigerate for at least 12 hours.

3. Preheat the oven to 160C (325F).

4. In a flameproof earthenware casserole, heat the goose fat over low
heat, put in the onions and sweat for several minutes. Lay the leek
on top of the onions, then the potatoes. Add the bouquet garni,
peppercorns and garlic and arrange the 3 meats separately on top,
one type to the left, one in the middle, one in the right. Pour
over the marinade and the remaining whine. Salt lightly, add the
chicken stock and lay the pieces of calf's foot on top. Put the
lid on the casserole.

5. Mix the flour with a little cold water to make a soft paste. Spread
this paste between the top of the casserole and the lid to make an
airtight seal.

6. Cook in the low oven for 4 hours.

Present the casserole at the table just as is. Break the seal and
lift off the lid.

Servings: 6


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