2 lbs. beef, chopped (stew beef works well)
1 lbs. chicken, chopped
1 lbs. pork, chopped (Italian sausage is a tasty option)
1/4 lbs. salt pork
1 large onion chopped
2 cloves garlic, minced
Combine ingredients in a large bowl. Cover. Let sit in refrigerator overnight (10 hours).
6 cups beef broth
2 large carrots
6 stalks celery
salt and pepper to taste
Cut and quarter veggies. Add ingredients to a large pot. Simmer 3 hours. Discard veggies when finished.
Potatoes (about 8-10)
Match the volume of refrigerated meat with diced potatoes. Mix together. Set aside while you make dough.
5 cups of flour
1 lbs of lard
1 cup of hot water
1 tsp. baking soda
pinch of salt
Mix dry ingredients on large counter top. Make crater in the middle. Mix lard and hot water in a bowl. Pour lard/water mixture into crater. Use your hands to blend dough. Divide about evenly. Use slightly larger half to roll out large enough to cover the inside of a large, greased roasting pan. Fork dough. Add meat and potatoes. Add broth but only enough until you can see it. Do not cover all of meat. Roll out second dough ball to cover roasting pan. Tamp edges with fork prongs. Fork top several times. Cover with foil.
Bake at 400 degrees for one hour. Decrease oven temperature to 300 degrees and bake 4 to 5 hours. Remove foil cover for the last 30 minutes of cooking. Let cool 30 minutes. Serve.