Baeckeoffe Stew with Brussels Sprout Salad Recipe

Ingredients

• 400 gm each beef blade or shin, pork butt and lamb shoulder, cut into 3cm dice
• 1 pig’s trotter, cut horizontally into thirds (see note)
• 750 ml dry white wine
• 3 leeks (white part only), thinly sliced
• 2 onions, thinly sliced
• 2 carrots, thinly sliced
• 4 garlic cloves, finely chopped
• 1 cup (firmly packed) flat-leaf parsley, coarsely chopped
• 3 fresh bay leaves
• 5 juniper berries, crushed
• 1 tbsp Dijon mustard
• 1½ tbsp each finely chopped thyme and rosemary
• 16 rashers streaky bacon
• 1 tbsp olive oil
• 2 Dutch cream potatoes, thinly sliced crossways
• ½ celeriac (about 200gm), thinly sliced crossways
• 130 gm plain flour
• 1 tsp vegetable oil
• Brussels sprout salad
• 400 gm Brussels sprouts, thinly shaved on a mandolin
• 1 cup (loosely packed) coarsely torn flat-leaf parsley
• 2 tsp Dijon mustard
• 60 ml (¼ cup) olive oil
• 40 ml lemon juice