Baecka Offa

Baecka Offa
Recipe courtesy of Pierre Schaedelin, Le Cirque 
Serves 4 to 6

1 pound boneless beef short ribs, cut into 2-inch cubes 
1 pound lamb shoulder, cut into 2-inch cubes 
4 chicken thighs, bone-in, with skin 
1/2 bottle dry white wine 
2 bay leaves 
3 whole cloves 
10 black peppercorns 
2 cloves garlic 
1 3/4 cups all-purpose flour 
2 tablespoons vegetable oil 
2 to 4 tablespoons olive oil 
2 cups homemade or low-sodium, canned store-bought beef or chicken stock 
1/4 cup unsalted butter 
3 large potatoes, preferably Idaho, peeled, and sliced crosswise 1/4-inch thick 
4 large carrots, sliced crosswise 1/2-inch thick 
6 leeks, white part only, washed and sliced crosswise 1/2-inch thick 
Coarse salt and freshly ground black pepper 

1.   Place beef, lamb, and chicken in a large bowl. Add wine, bay leaves, cloves, and peppercorns. Crush 1 clove of garlic, and add to bowl. Let marinate overnight. 

2.   Preheat the oven to 375°. In the bowl of an electric mixer fitted with the paddle attachment, mix together flour, vegetable oil, and 3/4 cup water until it forms a dough. Roll dough into a long log shape and set aside. 

3.   Heat 2 tablespoons olive oil in a large skillet. Remove meat from marinade and pat dry. Reserve marinade. Working in batches, brown the meat on all sides, 2 minutes per side, and transfer to a plate, adding more oil to skillet as necessary. Add reserved marinade and stock, and cook, scraping up browned bits with a wooden spoon; set aside. 

4.   Butter a 6-quart clay pot. Thinly slice remaining clove of garlic and adhere to sides of pot. Layer the potatoes, browned meat, carrots, and leeks, repeating layers until all vegetables and meat are used. Strain marinade and stock mixture through a fine sieve into the pot; season with salt and pepper. Cover pot and brush the perimeter of the pot with water. Using reserved dough, press dough around the perimeter of the pot to seal. 

5.   Transfer pot to oven and cook for 2 1/2 hours. To serve, place pot directly on the table. Break dough to unseal pot; ladle into individual bowls.