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Home -> Main Dishes -> Casseroles
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
1 pound boneless pork shoulder, cut into 2 inch pieces 1 pound boneless lamb shoulder, cut into 2 inch pieces 1 pound boneless beef chuck roast, cut into 2 inch pieces 3 cloves garlic, minced 1 cup Riesling wine 1/2 tsp. dried thyme 1 bay leaf, crumbled 2 tbsp. minced fresh parsley 1 tsp. salt 1 tsp. pepper 2 pounds potatoes, peeled and sliced 2 cups sliced onion
Directions
Combine pork, lamb, beef, garlic, wine, thyme, bay leaf and parsley in a large bowl. Stir to coat meat. Cover and refrigerate 8 hours or overnight. Preheat oven to 350 degrees. Drain meat, reserving marinade. Layer the meat, potatoes and onions in a large casserole dish, Seasoning each layer with salt and pepper. Pour the reserved marinade over the casserole. Cover and bake 90 minutes to 2 hours until meat is tender.
Serves 6 to 8.
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