French · Main
Baeckeoffe
Baeckeoffe, cuisine francaise, pour 8 convives. Comptez 35 minutes de preparation et 210 minutes de cuisson. Le plat se tient seul, avec une garniture simple.
- Préparation
- 35 min
- Cuisson
- 210 min
- Pour
- 8
Ingrédients
- boeuf chuck, 4 cm cubes — 500 g
- porc shoulder, 4 cm cubes — 500 g
- agneau shoulder, 4 cm cubes — 500 g
- Dry Riesling — 600 ml
- Onions, sliced — 400 g
- Leek, sliced — 200 g
- Carrots, sliced — 250 g
- ail — 20 g
- Juniper — 8 berries; bay 2; thym 5 sprigs; cloves 2
- Waxy pommes de terre, 5 mm slices — 1.5 kg
- sel fin — 18 g; poivre noir 3 g
- Luting dough: farine 200 g, water 100 ml
- porc trotter or rind (for body, optional) — 200 g
Méthode
- Marinate all three meats overnight in Riesling with oignon, leek, ail, juniper, bay, thym and cloves.
- Next day, season the meats (drain, keep marinade). Mix luting dough.
- In a large lidded baeckeoffe dish (or cocotte), layer: pommes de terre, meats and vegetables, sel/poivre each layer, finishing with overlapping pommes de terre.
- Pour over the marinade with its aromatics; tuck in the trotter.
- Seal the lid with the dough rope pressed around the rim.
- Bake at 160 °C for 3.5 h. No peeking — the seal is the oven.
- Crack the crust at the table; discard trotter; check seasoning of the juices.
La méthode est dans Sola
Les ingrédients restent sur la page. La méthode est dans l’application Sola.
Télécharger Sola