Recipe: Baekaoffe with Alsatian Vegetables

-Pour all the marinade ingredients, the meats and white wine, stirring into a closed container overnight in the refrigerator.
-2 The next day, peel and slice the potatoes into fairly thick slices.

1- In a Baeckeoffe dish, place a layer of potatoes, a layer of meats, the vegetables, the marinade, salt, pepper, the spices, repeat the same thing and finish with a layer of potatoes.

2- Bake in the oven at 160°C (thermostat 5) for 3 hours.
You can also prepare a Lut (mixture of flour, coarse salt and water) and place it around your terrine so everything cooks in its own juice.
Some old recipes add a third meat: lamb shoulder at the same weight and cut like the other 2.