Baeckeoffe
Recipe for traditional Alsatian baeckeoffe
Prep Time30 minutes mins
Cook Time3 hours hrs
Rest time12 hours hrs
Total Time15 hours hrs 30 minutes mins
Servings: 6
- 500 gr pork
- 500 gr beef
- 500 gr lamb
- Optional: Pork trotters
- 1,5 kg firm-fleshed potatoes (Charlotte)
- 3 onions
- 1 leek white
- 1 carrot
- 1 garlic clove
- 2 sprigs of thyme
- 1 bay leaf
- 5 crushed juniper berries
- 1 bottle of Alsace white wine (Sylvaner or Riesling)
- 200 g flour
- salt
- peppercorns and ground pepper
The day before
Cut meats into cubes (or have your butcher do it for you). Peel and chop the onions, carrot, leek white and garlic clove. Place the vegetables in a large bowl with the meat cubes, thyme and bay leaf. Sprinkle with wine, stir a little, cover and leave to marinate in a cool place for 12 hours.
D-Day
Once this time has elapsed, peel and slice the potatoes into not too thin rounds. Place a layer in a bowl. Cover with vegetables from the marinade, then with drained meat. Season with salt and pepper and repeat until all ingredients are used up. Pour the marinade and herbs over the top of the baeckeofe. Add juniper and peppercorns. Put the lid on.
Preheat oven to th 5 (150°).
Lutez the terrine: prepare a dough with the flour and a little water. Shape it into a boudin, and place it around the lid to seal the joint with the terrine (the fragrances remain concentrated inside). Bake for 3 h. Serve the terrine at the table and break off the crust to open the lid in front of your guests.
- If you don't have a large glazed terrine, you can use a cast-iron casserole, but check that the knob on the lid is oven-safe.
- Stirring is essential to keep all the flavors concentrated and the meats simmering in the liquid.
- Baeckeoffe can be reheated in a very low oven, provided it has not been opened.
- The right wine pairing: a Pinot Noir