Recipe: Baekaoffe with Alsatian Vegetables

Name: Baekaoffe with Alsatian Vegetables
Prep time: 20 min
Cook time: 180 min
Total time: 920 min
Yield: 6 servings
Ingredients: 3 kg de pommes de terre (bintje); 1 kg boeuf maigre taillé en cubes de 3cm environ (paleron ou culotte); 1 kg porc fermier en cubes de 3cm (échine); 1 pied de porc coupé en 2 (pas obligatoire mais très goûteux); 1 poireau de champ bien nettoyé émincé; 6 carottes de champ(Créances si possible) épluchées et taillées en gros bâtonnets; 5 oignons doux épluchés émincés; 1 bouteille de riesling; 5 gousses d'ail juste écrasées; 5 baies de genièvre; feuille de laurier; Pour les épices du Baeckeoffe (mélangez 5 g de cannelle 5 g de coriandre en poudre et 5 g de cumin); sel; poivre

By Mamanmoette ★ ★ ★ ★ ★ 5/5 (2 reviews) Other dishes

Prep 20 min

Cook 180 min

Rest 12h

Total 15h20

Servings 6 serv.

The Baekaoffe is the great leader of Alsatian dishes... Its fresh vegetables from the garden rest in the juice of the meat, spices and wine... What makes the dish succulent in taste...

Ingredients for 6 servings

3 kg potatoes (bintje)
1 kg lean beef cut into 3cm cubes (chuck or rump)
1 kg farm pork in 3cm cubes (shoulder)
1 pork foot cut in half (optional but very flavorful)
1 field leek well cleaned and sliced
6 field carrots (Créances if possible) peeled and cut into large sticks
5 sweet onions peeled and sliced
1 bottle of riesling
5 garlic cloves just crushed
5 juniper berries
bay leaf
For the Baeckeoffe spices (mix 5 g cinnamon 5 g ground coriander and 5 g cumin)
salt
pepper

Step-by-step directions

-Pour all the marinade ingredients, the meats and white wine, stirring into a closed container overnight in the refrigerator.
-2 The next day, peel and slice the potatoes into fairly thick slices.

1 In a Baeckeoffe dish, place a layer of potatoes, a layer of meats, the vegetables, the marinade, salt, pepper, the spices, repeat the same thing and finish with a layer of potatoes.

2 Bake in the oven at 160°C (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: lamb shoulder at the same weight and cut like the other 2.