Is it German, is it French? Who cares? This is the juicy speciality from the Alsace, a small region in between France and Germany

Ingredients

• 600g of pot-roast/stewing meat (beef, pork and lamb meat).
• 400g of potatoes, peeled and sliced
• 2 medium-sized onions, sliced
• 2 leaks, sliced
• 2 carrots, sliced
• 500ml Elsässer Riesling or equivalent white wine
• Spices
• Some Bay leaves

Preparation

1. Line a suitably large baking dish with butter.
2. Cut the meat into equally sized cubes/chunks and mix. Add salt and pepper.
3. Slice the peeled potatoes into medium thick slices and spice with salt, pepper, garlic and nutmeg.
4. Slice the onions, leaks and carrots and add all the ingredients to the oven dish, starting with a layer of potatoes and followed by the meat, onions, leaks and carrots.
5. Spice with some pepper and salt in between each layer.
6. Finish with a top layer of potatoes and top with some bay leaves.
7. Fill the dish with dry Riesling/white wine until approximately 1 third of the dish is full and put the lid on.
8. Place in the oven for 2 hours at 160°C, until the meat is soft.

Serving suggestion

Place the oven dish on the table and allow your guests to serve themselves. Offer the same Riesling/white wine you used in the dish to your guests.