The history of baeckeoffe

Baeckeoffe is a traditional dish from Alsatian cuisine. It is made up of three meats (pork, lamb, beef) and potatoes. The whole mixture is slowly cooked in a clay pot, the “baeckeoffe”.

Ingredients for 4 people

– 1 kg of potatoes
– 1 kg of lamb
– 1 kg of beef
– 500 g of pork
– 3 onions
– 2 cloves of garlic
– 1 bouquet garni
– 1/2 liter of Alsace white wine
– Salt
– Pepper

Preparation steps: Baeckeoffe Recipe

– Peel and dice the onions and garlic.
– Cut the meat into large cubes.
– In a large dish, mix the meat, onions, and garlic.
– Salt, pepper, and add the bouquet garni.
– Pour in the Alsace white wine.
– Cover and let marinate in the fridge for at least 12 hours.
– Peel and cut the potatoes into large cubes.
– In the clay pot, place a layer of potatoes, followed by a layer of meat with its marinade.
– Continue this way until all ingredients are used.
– Cover the pot and bake in a hot oven (180°C) for 3 to 4 hours.

Recommended wines

– Riesling
– Gewurztraminer

Possible variations: Baeckeoffe Recipe

– You can add some carrots to the meat before cooking.
– You can also use Alsace red wine.

The chef’s little tips

– Check the cooking regularly to ensure that the baeckeoffe does not dry out. If necessary, add a little water.