Best 3 Baeckeoffe Recipes
Baeckeoffe, a traditional Alsatian casserole, is a delectable dish that embodies the culinary heritage of the Alsace region. Its rich flavors and comforting aromas have made it a beloved specialty, not only in Alsace but also beyond its borders. The name "baeckeoffe" literally translates to "baker's oven," a nod to the traditional method of cooking the dish in a baker's oven. Over the years, it has become a staple of Alsatian cuisine, showcasing the region's unique culinary identity and its deep appreciation for slow-cooked, hearty meals.
Here are our top 3 tried and tested recipes!
BAECKEOFFE / LAUNDRY DAY STEW OF BEEF, PORK, AND LAMB
Provided by Hubert Keller
Categories Soup/Stew Christmas Winter Christmas Eve Mandoline
Yield Serves 10
Number Of Ingredients 15
Steps:
- In a large bowl or very large plastic bag with a secure seal, mix together the onions, leeks, carrot, garlic, bay leaves, juniper berries, thyme, parsley, wine, beef, pork, lamb, 1 1/2 teaspoons salt, and 1 teaspoon pepper. Mix well, seal, and refrigerate for at least 12 hours and up to 24 hours. Mix the meats and marinade occasionally; if they are in a bag, just turn it over once or twice.
- When ready to cook, preheat the oven to 350°. Smear the olive oil all over the bottom of a 6- or 8-quart Dutch oven.
- Peel the potatoes if you like; using a mandoline, slice them thinly and season well with salt and pepper. Do not wash the potatoes after slicing. The potato starch thickens the broth. Cover the bottom of the pot with half of them. Strain the solids and meat from the marinade, reserving both separately. Spread the meats and vegetables on top of the potatoes and then top with the remaining potatoes. Carefully pour the reserved marinade over the potatoes. If the liquid does not cover the top of the potatoes, add more wine or water until they are just covered.
- Cover the pot and bring the stew to a gentle simmer on top of the stove. Place the pot in the oven and bake until the meats are very tender, about 3 1/2 hours. Serve, directly from the casserole, in warm, generously sized soup plates.
BAECKEOFFE (MEAT AND POTATOES CASSEROLE)
Baeckeoffe is the Alsatian word for "baker's oven". The women of the region would bring their stew pots to the baker on washing day and when he was finished with his baking, he would put the pots into his oven. They would cook for many hours until the women, finished with the washing, would come to retrieve them. Recipe time does not include 12 hour marinating time.
Provided by Member 610488
Categories < 30 Mins
Time 23m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Place the meats in a large bowl with the onions, carrots and garlic. Add the thyme, bay leaves, parsley, cloves, peppercorns and salt. Pour the wine over and stir. Place in the refrigerator and allow to marinate 12 hours, stirring occasionally.
- Preheat oven to 375°F.
- Peel and wash the potatoes and cut into 1/4 inch slices. Drain the meat, reserving the vegetables and the marinade. Arrange a layer of the potatoes in a 2 qt flameproof, earthenware pot with tight fitting lid. Scatter some vegetables from the marinade over the potato layer, then add a layer of meat. Continue alternating layers, finishing with a layer of potatoes. Pour the marinade over the potatoes.
- Lutage - This is the method of sealing the lid so that no evaporation can take place. In a small bowl, mix enough water with the flour to produce a smooth, thick paste. Roll it into a long sausage shape and place it around the edge of the pot. Place the lid firmly on the pot, pressing down to ensure a perfect seal.
- Bake for 3 hours. Remove the pot from the oven and break the circle of pastry. Carefully remove the lid. Serve the baeckeoffe directly from the pot with a loaf of crusty bread.
Nutrition Facts : Calories 1739.1, Fat 91.3, SaturatedFat 35.6, Cholesterol 342, Sodium 357.7, Carbohydrate 104.2, Fiber 9.4, Sugar 9.3, Protein 102.1
BAECKEOFFE
Steps:
- Cut leeks into rings (white parts only) Cut onion into half rings Cut up lamb shoulder, bacon, and oxtail into approximately the same size. season with salt and pepper (heavy on the pepper) put herb bundle in the middle pour 1 bottle of pinot gris. Marinate for at least 12 hrs if not more Preheat oven to 400 degrees Slice the potato and put one layer on the bottom of Dutch Oven Separate the meat/veggies from the wine mixture. Layer meat/veggies on top of potato. Tuck the herb bundle in the middle. Then layer final layer of potato on top of it all. Pour wine marinade over everything. Stick in oven and cook for at least 3 hours.
Tips:
- Use high-quality ingredients. Fresh vegetables, quality meats, and flavorful spices will make a big difference in the final dish.
- Don't be afraid to experiment with different variations of baeckeoffe. There are many different ways to make this dish, so feel free to add your own personal touch.
- Be patient. Baeckeoffe takes time to cook, but the results are worth it. Allow the dish to simmer for at least 2 hours, or even longer if you have the time.
- Serve baeckeoffe with a side of bread or potatoes. This will help to soak up the delicious sauce.
Conclusion:
Baeckeoffe is a hearty and flavorful dish that is perfect for a special occasion or a weeknight meal. With its combination of tender meat, vegetables, and spices, this Alsatian casserole is sure to please everyone at the table. So next time you're looking for a new recipe to try, give baeckeoffe a try. You won't be disappointed.
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