Adapted from The Cuisine of Hubert Keller by Hubert Keller with John Harrison.

Note: For this recipe I use a Dutch oven, but if you can find it, a clay tureen is more traditional and possibly better.

for the marinade:
1 pound beef chuck, cut into 1-1/4-inch chunks
1 pound pork butt, cut into 1-1/4-inch chunks
1 pound lamb shoulder, cut into 1-1/4-inch chunks
2 yellow onions, minced
3 garlic cloves, minced
2 small leeks, white and light-green parts only, julienned
1 large carrot, cut into 1/8-inch slices
2 bay leaves
1 sprig thyme
1 teaspoon juniper berries
3 tablespoons minced parsley
1 750-ml bottle Riesling

for the assembly:
olive oil
3 pounds Yukon gold potatoes, peeled and cut into 1/8-inch slices
fine sea salt
freshly ground black pepper
1 750-ml bottle Riesling
3/4 cup all-purpose flour
5 tablespoons water

For the marinade, combine meat, vegetables, herbs, and wine in a large glass or ceramic bowl or dish. Cover with plastic wrap and refrigerate overnight.

Preheat oven to 350 degrees F. Rub the inside of a 6-quart Dutch oven with oil.

To assemble the casserole, line bottom of Dutch oven with half the potato slices. Season with salt and pepper. Pack in meat and vegetables in layers. Season with salt and pepper. Pour in marinade. Cover meat and vegetables with the remaining potato slices. Season with salt and pepper. Pour in wine just until potatoes are covered with liquid.

Make a paste by combining flour, water, and 1 tablespoon oil. Knead and roll into a long snake. Place around the rim of the Dutch oven. Slightly loosen the screw of the knob on the lid to create a vent hole. Place the lid on the dough and press tightly to seal.

Place the Dutch oven on a rimmed baking sheet and into the oven. Bake for 3 hours. Remove the lid with the pastry. Serve piping hot. Yield: 6 to 8 servings.


- Recipe courtesy of Joseph Erdos at Gastronomer's Guide