French · Main
Baeckeoffe
Alsace's baker's-oven casserole — beef, pork and lamb marinated in Riesling, layered with potatoes and sealed with a dough rope; open it at the table
- Prep
- 35 min
- Cook
- 210 min
- Serves
- 8
Ingredients
- Beef chuck, 4 cm cubes — 500 g
- Pork shoulder, 4 cm cubes — 500 g
- Lamb shoulder, 4 cm cubes — 500 g
- Dry Riesling — 600 ml
- Onions, sliced — 400 g
- Leek, sliced — 200 g
- Carrots, sliced — 250 g
- Garlic — 20 g
- Juniper — 8 berries; bay 2; thyme 5 sprigs; cloves 2
- Waxy potatoes, 5 mm slices — 1.5 kg
- Fine salt — 18 g; black pepper 3 g
- Luting dough: flour 200 g, water 100 ml
- Pork trotter or rind (for body, optional) — 200 g
Method
- Marinate all three meats overnight in Riesling with onion, leek, garlic, juniper, bay, thyme and cloves.
- Next day, season the meats (drain, keep marinade). Mix luting dough.
- In a large lidded baeckeoffe dish (or cocotte), layer: potatoes, meats and vegetables, salt/pepper each layer, finishing with overlapping potatoes.
- 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.