A delicious recipe that comes straight from a region in France. This dish is prepared with a mix of meats such as pork, beef, and lamb. A comforting dish par excellence!
Preparation: cut the pork neck, lamb shoulder, and beef shank into 5 cm cubes. Refrigerate them for 24 hours in a large dish with the marinade ingredients.
Peel the potatoes and carrots, and cut them into very thin slices. Slice the onions. Drain the three meats and reserve the marinade juice.
In the buttered dish, layer successively: 1 layer of onions, 1 layer of potatoes and carrots, the pieces of meat, the split pig's foot, 1 layer of potatoes and carrots, the leek. Salt and pepper each layer.
Pour the marinade juice up to the level of the potatoes. Place the lid on and seal it with a cord of dough made with flour and 1 tablespoon of water.
To finish, bake in a hot oven (200°C) for about 2 hours and 30 minutes. Enjoy your meal.
0 servings
8
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