Easy Baeckeoffe Recipe – A Flavorful Alsatian Specialty
Baeckeoffe recipe
Today on the Takrecipe website, we are exploring Baeckeoffe, a delicious and comforting dish from the Alsace region of France. This traditional dish, meaning “baker’s oven” in Alsatian, is a slow-cooked casserole made with a mix of marinated meats, potatoes, onions, and carrots, all infused with the flavors of white wine and aromatic herbs. Historically, Alsatian women would prepare this dish and leave it at the local baker’s oven to cook slowly while they attended to their daily chores. The result is an incredibly tender and flavorful meal that showcases the rich culinary heritage of Alsace.
Ingredients (Serves 6)
- 500g (1.1 lbs) pork shoulder, cubed
- 500g (1.1 lbs) beef chuck, cubed
- 500g (1.1 lbs) lamb shoulder, cubed
- 1.5 kg (3.3 lbs) potatoes, peeled and sliced
- 2 large onions, sliced
- 2 carrots, sliced
- 3 cloves garlic, minced
- 750ml (3 cups) dry white wine (Riesling or Pinot Blanc)
- 250ml (1 cup) beef or vegetable broth
- 2 bay leaves
- 2 sprigs of thyme
- 1 teaspoon juniper berries (optional)
- Salt and black pepper to taste
- 2 tablespoons vegetable oil
- 1 sheet of puff pastry or bread dough (optional, to seal the dish)
Marinate the Meat
In a large bowl, combine the cubed pork, beef, and lamb. Add the sliced onions, minced garlic, bay leaves, thyme, juniper berries, salt, and black pepper. Pour in the white wine, mix well, cover, and let it marinate in the refrigerator for at least 12 hours (overnight for best flavor).
Prepare the Vegetables
Peel and thinly slice the potatoes and carrots. Lightly grease a large, ovenproof casserole dish (traditionally a terracotta dish is used).
Assemble the Baeckeoffe
Arrange a layer of potatoes at the bottom of the dish.Add a layer of marinated meat and onions, followed by a layer of carrots Repeat the layering process until all ingredients are used, finishing with a layer of potatoes Pour in the marinade along with the broth to ensure the dish remains moist during cooking.
Seal and Bake
Preheat the oven to 160°C (320°F). If using puff pastry or bread dough, roll it out and press it around the edge of the casserole dish to create a seal. This helps to trap moisture and enhances flavor. Cover the dish with a lid and bake for 3 hours, allowing the flavors to meld and the meat to become tender.
Serve and Enjoy
Carefully remove the lid and check if the potatoes are soft and the meat is fully cooked. Let the dish rest for 10 minutes before serving. Serve hot, traditionally with a side of crusty bread and a glass of Alsace white wine.
Tips:
Marination is Key
🟢Marinating the meats overnight enhances the depth of flavor, making the dish richer and more aromatic.
Use a Terracotta Dish
🟢Traditional Alsatian terracotta dishes retain heat well and give the Baeckeoffe a more authentic texture.
Don’t Skip the White Wine
🟢The wine is essential for the unique taste of Baeckeoffe. Choose a dry Alsace white like Riesling or Pinot Blanc for the best results.