Recipe: Bäeckeofe

Name: Bäckeofe
Prep time: 45 min
Cook time: 240 min
Total time: 285 min
Yield: 6 portions
Ingredients: 500 g d'échine de porc désossée500 g d'épaule d'agneau désossée500 g de paleron de boeuf3 beaux oignons émincés2 gousses d'ail dégermées et écrasées10 g de sel 5 gr de poivre écrasé (mignonnette)un peu de fleur de thym1 feuille de laurier3 baies de genièvre1/2 l de riesling + 1 dl pour la marinade1,5 kg de pommes de terre émincéespour le lut * :150 g de farine maniée avec un peu d'eau froide.sel poivre du moulin et mignonnette

By chef patrick ★ ★ ★ ★ ★ 4.8/5 (57 reviews) Other dishes

Prep 45 min

Cook 240 min

Total 4h45

Servings 6 serv.

Tout d'abord juste un petit mot : ce plat typiquement de l'est de la France à comme origine deux noms bÄcke en allemand qui veut dire boulanger et l'ofe qui est le nom du four à pain dans lequel on le faisait cuire. d'ailleurs le moule traditionnel est haut et en terre et on l'enfourne avec un petit lut* autour pour en garder toutes ses saveurs

Ingredients for 6 servings

Short introduction : this typical Alsatian recipe (note of the translator : Alsace is a French province along the French boarder of the Rhine river, the German side being the "Black Forest" - Schwartz Wald in German) comes from 2 words : "bäcke" meaning 'baker' and 'ofe' which is the baker's oven for bread cooking. The original mould/dish to cook the 'bäeckeofe' is still made of clay and is high and it is put hermetically closed with a flame-proof clay (actually made of a flour and water dough) into the oven in order to keep all fragrances during cooking.

Traditional Bäeckeofe for 6 servings :

1/2 kilogram (1 lb 2 oz) boneless pork shin
1/2 kilogram boneless lamb shoulder
1/2 kilogram beef chuck
3 onions, chopped
2 crushed cloves of garlic
10 grams (1/3 oz) table salt
5 grams coarsely crushed black pepper
1 little thyme
1 bay leaf
3 juniper berries
1/2 litre (approx. 1 US pint) dry white wine (Riesling) for the cooking + 1/10 litre (3fl oz) for the marinade
1.5 kilograms (3 lb 5 oz) sliced potatoes :
For the flame-proof 'clay' : 150 grams (5 oz) wheat flour mixed with a little cold water to make a compact dough

Step-by-step directions

The day before cooking, cut all the meat into 2 in. large cubes and put them into a large pie dish with salt, black pepper (berries crushed with the bottom of a sauce pan), sliced onions, thyme, bay leaf, juniper berries, garlic cloves and the wine for the marinade. Blend the whole with clean hands, cover with cling film and put into the fridge during one full night.

The day after :

1/Pre-heat the oven at 320°F

2/Into the special bäeckeofe cooking dish, put a layer of the marinated ingredients, then a layer of potatoes and repeat the layers until the dish is filled up. Pour the marinade and the rest of the wine.

3/Cover with the lid of the dish then take the dough you have prepared in a small bowl, make a long 'snake' of it (long and thick enough) and stick it well with the thumb at the joint border of the dish and lid in order to close hermetically the dish

4/Cook into the oven during 3 hours and a half (to make it nicer, you can, after half cooking, lay down with a brush on the dough 'snake' with some egg wash)

5/Put the closed dish on the table and open it with a knife in front of each guests : your neighbours should come fast thanks to the blend of aromas spreading in the room ...

Poule au pot Agneau du quercy Cuisine traditionnelle