Baeckeoffe
Baeckeoffe is a hearty dish originating from Alsace deeply rooted in local culture.”Baeckeoffe” means “baker’s oven,” reflecting its historical preparation method. In the past, Alsatian villagers would prepare this dish and take it to their local baker, who would cook it in the residual heat of the wood-fired oven after the day’s bread-baking was complete.
It consists of layers of marinated meat(often a combination of lamb, beef, and pork), sliced potatoes,onions, leeks, carrots, and a fragrant bouquet garni of herbs likethyme, bay leaves,and parsley. These ingredients are slow-cooked in a white wine and broth mixture, resulting in a flavorful and tender one-pot meal.
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Alsace Cuisine
An Alsatian proverb” In Germany, it’s a lot, but it’s not good.” In France, it’s good, but it’s not a lot. In Alsace, it’s good and it’s a lot “.
Alsace cuisine, nestled in the northeastern corner of France bordering Germany, offers a unique blend of French and Germanic influences. This distinct culinary heritage has resulted in hearty, flavorful dishes that showcase fresh, seasonal ingredients and traditional cooking methods. Here’s a glimpse into the delightful world of Alsatian cuisine:
Star Players:
- Pork: A staple protein, featuring in various forms like sausages, smoked meats, ham hocks, and roasts.
- Sauerkraut (Choucroute): A signature dish, featuring fermented cabbage cooked with wine, juniper berries, and various meats.
- Potatoes: A versatile side dish, often served mashed, roasted, or fried.
- Cheese: Renowned varieties like Munster, a pungent smearable cheese, and Comte, a nutty, hard cheese, are commonly enjoyed.
- Wine: Alsace is known for its exceptional white wines like Riesling, Pinot Gris, and Gewurztraminer, perfectly complementing the rich flavors of the cuisine.
- Beer: Bière d’Alsace is famous the world over.The four major brewers Kronenbourg, l’Espérance, Licorne, and Meteor together with a growing number of craft brewers produce the lion’s share of beer consumed in France.
Must-Try Dishes:
- Tarte Flambée: A thin-crust pizza topped with fromage blanc (similar to cottage cheese), onions, and sometimes bacon or lardons.
- Flammekueche: Similar to Tarte Flambée but topped with crème fraîche, onions, and sometimes cheese or mushrooms.
- Coq au Riesling: Chicken braised in Riesling wine with vegetables and herbs.
- Wälderchäs (Vosges Cheese Pie): A savory pie filled with potatoes, onions, and grated cheese.
Sweet Endings:
- Kougelhopf: A rich, ring-shaped yeast cake with raisins and almonds.
- Mannele: A brioche bread shaped like a little man, traditionally eaten on Saint Nicholas Day.
- Bredala: A variety of small cookies enjoyed during the Christmas season.
- Apfelstrudel: An apple,raisin and nut filled pastry.
Additional Characteristics:
- Emphasis on fresh, local ingredients: Seasonal produce and regional specialties like Strasbourg onions and mirabelle plums play a significant role.
- Simplicity in preparation: Traditional methods often rely on slow cooking, braising, and stewing, allowing the natural flavors of ingredients to shine.
- Hearty portions: Reflecting the region’s historical working-class roots, dishes are designed to be satisfying and filling.
- Balancing flavors: The cuisine skillfully balances richness with acidity, sweetness with savory elements, creating a delightful dining experience.
Overall, Alsatian cuisine is a delicious journey through a unique cultural crossroads. From hearty meat dishes to sweet pastries, it offers a taste of tradition, local pride, and culinary ingenuity.
Baeckeoffe Alsace (Alsace)
Equipment
- 1 Sharp knife
- 1 Chopping Board
- 1 Mixing Bowl
- 1 Casserole Dish
Ingredients
- 500 g boneless pork cubed
- 500 g boneless beef cubed
- 500 g boneless lamb cubed
- 4 large onions thinly sliced
- 6 potatoes peeled and sliced
- 4 carrots peeled and sliced
- 2 leeks sliced
- 4 cloves of garlic minced
- 2 sprigs of thyme
- 2 bay leaves
- 500 ml dry white wine
- 250 ml chicken or beef broth
- Salt and pepper to taste
- 100 g butter for greasing the baking dish
- Fresh parsley for garnish
Instructions
- In a large bowl, combine the cubed pork, beef, and lamb. Add minced garlic, thyme, bay leaves, and season generously with salt and pepper. Pour in the white wine, cover, and marinate in the refrigerator for at least 6 hours or overnight.
- Preheat your oven to 325°F (160°C).
- Grease a large, ovenproof casserole dish with butter. Layer half of the sliced onions at the bottom of the dish.
- Arrange half of the marinated meat on top of the onions, followed by half of the sliced potatoes, carrots, and leeks.
- Repeat the layering with the remaining ingredients, finishing with a layer of potatoes on top.
- Pour the chicken or beef broth over the layered ingredients.
- Cover the casserole dish with a lid or aluminum foil and place it in the preheated oven.
- Bake for 2 to 3 hours, or until the meat is tender and the flavors have melded together.
- Serve hot, garnished with fresh parsley. Baeckeoffe Alsace is traditionally enjoyed with a crisp Alsatian white wine.
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