In a bowl, mix all three types of meat, sliced onions, and garlic. Add the herbs and pour in the wine. Make sure the meat is completely submerged. Cover and let it marinate in the refrigerator for at least 12 hours, ideally 24 hours.
Baeckeoffe
- Total time - 4 hours 30 minutes
- Preparation and Marinating - 12-24 hours
- Baking - 3 hours
- Servings: 6
- Country: France
Baeckeoffe is a dish with a deep tradition that represents the Alsatian love for hearty, slow-cooked cuisine. The combination of three types of meat, marinated in wine, gives this dish a complex and rich flavor. The slow baking at a low temperature is key, as it allows the meat to become fall-apart tender and the potatoes to absorb all the aromatic liquids, making them incredibly delicious. The original custom of baking it at the local bakery speaks to the communal nature of this dish, which brought people together around a single table. The ceramic casserole dish in which Baeckeoffe is baked is also called a 'baeckeoffe' and has a typical shape with a lid that was traditionally sealed with a dough to prevent any aroma from escaping.
When preparing this dish, be sure to set aside enough time for marinating the meat. The longer the meat marinates, the more flavorful the final dish will be. The potatoes on top create a kind of natural 'lid' that protects everything underneath from drying out and ensures the meal is incredibly juicy. It's the perfect dish for cold months or a family celebration.
Ingredients
Ingredients for Marinating
- 500 g beef, cut into cubes
- 500 g pork, cut into cubes
- 500 g lamb, cut into cubes
- 2 pieces onions, sliced
- 3 cloves garlic, minced
- 750 ml dry Alsatian white wine (Riesling or Pinot Blanc)
- bay leaf, thyme, parsley
Ingredients for Baking
- 1.5 kg potatoes, peeled and sliced
- 2 pieces leeks, sliced
- 3 pieces carrots, sliced
- butter
- salt and freshly ground black pepper
Instructions
Marinating
Layering and Baking
Preheat the oven to 160°C (325°F). Place a thin layer of potatoes on the bottom of a large ceramic casserole dish (baeckeoffe). Spread a layer of the meat mixture (without the marinade), leeks, and carrots. Season with salt and pepper. Repeat the layering until all ingredients are used. The last layer should be potatoes, covering the entire surface.
Strain the leftover marinade and pour it into the dish. Make sure the liquid covers about half of the potatoes. Place the lid on top. Traditionally, the lid is sealed with a dough made of flour and water to prevent steam from escaping. If you don't want to do this, simply close it tightly.
Cooking and Serving
Bake in the oven at 160°C (325°F) for 2 to 3 hours, or until the meat is completely tender and the potatoes are deliciously baked. The dish should bubble gently and smell wonderful. Serve hot, directly from the casserole.