Alsatian Stew

Cut the meat into small pieces and season with salt, pepper and thyme. Chop the garlic and add to the meat. Pour the white wine over the meat and marinate overnight in the refrigerator.

a roman pot is ideal for the preparation.

cut the leek into fine strips, chop the onions and cut the peeled

peeled potatoes into thin slices.

now spread out the roman pot with a layer of potatoes, then come the leek strips then the chopped onions, then the meat.

cover the meat with the rest of the leek strips and the chopped onions. Finally, cover everything with the rest of the potato slices.

Pour in the marinade and fill the pot with vegetable broth until the whole is covered with liquid.

put the pork feet on top to weigh it down.

when the dish is ready, after about 2.5 hours in the roman casserole, the pigs’ feet can be discarded, they are only there to weigh it down and to improve the taste.

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