Recipe: Baeckeoffe with Alsatian Vegetables

Name: Baeckeoffe with Alsatian Vegetables
Prep time: 20 min
Cook time: 180 min
Total time: 920 min
Yield: 6 servings
Ingredients: 3 kg (6.5 lb) potatoes (Bintje); 1 kg (2.2 lb) lean beef cut into 3 cm cubes (chuck or rump); 1 kg (2.2 lb) farm pork cut into 3 cm cubes (shoulder); 1 pig's foot cut in half (optional but very tasty); 1 field leek, well cleaned and thinly sliced; 6 field carrots (Créances if possible), peeled and cut into thick sticks; 5 sweet onions, peeled and sliced; 1 bottle of Riesling; 5 garlic cloves lightly crushed; 5 juniper berries; 1 bay leaf; 5 g (0.2 oz) cinnamon; 5 g (0.2 oz) ground coriander; 5 g (0.2 oz) cumin; Salt; Pepper

By Mamanmoette 5/5 (2 reviews)

Prep 20 min

Cook 180 min

Rest 12h

Total 15h20

Servings 6 serv.

Baeckeoffe is the greatest of Alsatian dishes. Its fresh garden vegetables rest in the meat juice, spices and wine. What makes the dish succulent in taste.

Ingredients for 6 servings

3 kg (6.5 lb) potatoes (Bintje)
1 kg (2.2 lb) lean beef cut into 3 cm cubes (chuck or rump)
1 kg (2.2 lb) farm pork cut into 3 cm cubes (shoulder)
1 pig's foot cut in half (optional but very tasty)
1 field leek, well cleaned and thinly sliced
6 field carrots (Créances if possible), peeled and cut into thick sticks
5 sweet onions, peeled and sliced
1 bottle of Riesling
5 garlic cloves lightly crushed
5 juniper berries
1 bay leaf
5 g (0.2 oz) cinnamon
5 g (0.2 oz) ground coriander
5 g (0.2 oz) cumin
Salt
Pepper

Step-by-step directions

1 Pour all the ingredients: the meats and white wine, stirring, into a closed container. Let rest overnight in the refrigerator.

2 The next day, peel and slice the potatoes into fairly thick slices.

3 In a Baeckeoffe dish, place a layer of potatoes, a layer of meats, the vegetables, the marinade, salt, pepper and spices. Repeat the same process and finish with a layer of potatoes.

4 Place in the oven at 160 °C (320°F) (thermostat 5) for 3 hours. You can also prepare a lut (mixture of flour, coarse salt and water) and place it around your terrine so everything cooks in its own juice. Some old recipes add a third meat as well: lamb shoulder in the same amount and cut the same way as the other two.