Season the meat with salt, season with pepper and leave to stand in a cool place for one night. Pre-cook the meat, because part of it needs a long cooking time. Put it in a saucepan, cover with water and let it boil. After 25 minutes of cooking, take out bacon and pork neck, and after 1 hour, pork knuckles and pork tails. Beef cheeks need the longest time ( 1 1/2 hours). Rinse the turnips under running water and squeeze them. Heat the goose fat in a saucepan and sauté the finely chopped onion over a low flame. Add the meat and put the turnips on top of the meat. Add the garlic and the spices knotted in a piece of cloth. Add the white wine and part of the beef broth (about a quarter of a liter). Cover and cook in the saucepan on low heat (or in the oven at 160 °C ) for 30 to 40 minutes. When young, beets are cooked in 30 minutes, at the end of the season they need 1 hour. meat, you can also use a piece of unsmoked pancetta ( green bacon ).
(Wieser, Fortmann, Morgenthaler: The best recipes from Alsace, Edition Dna, Strasbourg)
Our tip: Use a deliciously spicy bacon for a delicious touch!
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