Baeckeoffe
Baeckeoffe is one of the most well-known dishes of Alsatian cuisine, traditionally cooked in an oven. The name of the dish refers to the bakers' ovens, where locals placed the pot after their home preparations to be slowly cooked for several hours. The slow cooking of meats and vegetables in wine gives the dish a special flavor that is still enjoyed at festive and family gatherings.
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Ingredients for this recipe
Servings: 6
300
g
Beef (cut into cubes)
300
g
Pork (cut into cubes)
300
g
Lamb (cut into cubes)
500
ml
Dry White Wine
2
Onions (sliced)
3
cloves
Garlic (crushed)
1
kg
Potatoes (thinly sliced)
3
Carrots (sliced)
1
tsp
Thyme
2
Bay Leaves
1
tsp
Salt
0.5
tsp
Ground Black Pepper
2
tbsp
Olive Oil
1
szál
Leek (sliced)
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Preparation Steps
1
In a large bowl, combine the beef, pork, and lamb. Add the sliced onions, crushed garlic, thyme, bay leaves, salt, pepper, and white wine. Marinate in the refrigerator for at least 12 hours.
2
Preheat oven to 350°F (180°C). Prepare a large oven-safe casserole dish or ceramic pot.
3
Place a layer of thinly sliced potatoes at the bottom of the dish, then layer the marinated meats and vegetables (carrots and leeks) on top. Repeat until all ingredients are used.
4
Pour the marinade over the ingredients, and cover tightly with a lid or aluminum foil.
5
Bake in the preheated oven for 2.5-3 hours, or until the meats are tender and the vegetables are soft.
6
Serve hot with fresh crusty bread.
