Baeckeoffe

Name: Baeckeoffe
Yield: 4 servings
Cuisine: French
Ingredients: 500g pork shoulder, cubed; 500g lamb shoulder, cubed; 500g beef chuck, cubed; 1 bottle Alsatian white wine (Riesling or Sylvaner); 1.5kg potatoes, sliced; 3 onions and 2 leeks, sliced; Garlic, thyme, bay leaves and juniper berries; A simple flour and water dough, to seal the lid

Baeckeoffe/BECK-uh-off/

Also known as: Baekeoffe, Backeofe, Alsatian Meat and Potato Bake

About this dish

Layers of pork, lamb and beef marinated in white wine, baked slowly with potatoes, onions and leeks in a sealed earthenware pot.

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Ingredients

🐖500g pork shoulder, cubed

🐑500g lamb shoulder, cubed

🥩500g beef chuck, cubed

🍷1 bottle Alsatian white wine (Riesling or Sylvaner)

🥔1.5kg potatoes, sliced

🧅3 onions and 2 leeks, sliced

🌿Garlic, thyme, bay leaves and juniper berries

🌾A simple flour and water dough, to seal the lid

Method

Serves 4

Marinate the meats overnight with the wine, onions, garlic and herbs.

Layer potatoes, meat and vegetables in a heavy pot, ending with potatoes.

Pour in the marinade.

Seal the lid with a strip of dough.

Bake at 160°C (325°F) for 3–4 hours and break the seal at the table.

✓ What Makes it Authentic

Baeckeoffe ('baker's oven') is Alsatian; families once left the pot at the village baker's to cook slowly in the cooling bread oven.

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