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–+ servings
Casserole dish with slices of stewed meat

Baeckeoffe Alsace (Alsace)

Graham Hill
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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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Marinating Time 6 hours
Total Time 3 hours
Course Main Course
Cuisine French
Servings 6
Calories 902 kcal

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.

Nutrition

Calories: 902kcalCarbohydrates: 87gProtein: 65gFat: 26gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 193mgSodium: 391mgPotassium: 2840mgFiber: 12gSugar: 12gVitamin A: 7766IUVitamin C: 88mgCalcium: 148mgIron: 8mg
Keyword Beef, Casserole, Lamb, Pork
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