Alsatian Baeckeoffe | French Bistro Recipe
We cannot speak of Alsatian culinary traditions without mentioning the famous “baeckeoffe”, an assortment of meats, potatoes and vegetables moistened with white wine, preferably riesling. In Alsatian baeckeoffe means “baker’s oven”. These ovens were essential for housewives.
An assortment of lamb, beef, pork and vegetables was marinated (24 hours), then simmered for more than 4 hours in a clay pot called “terrine”, with spices, and white wine from the Alsace vineyard .
The Baeckeoffe was served on the laundry day and baked in the morning in the baker’s oven. It is also credited with its origins in a high Rhineland monastery where the monks who were too busy with Sunday masses would have found this trick of long cooking in order to have a good lunch.
To this day baeckeoffe is one of the most emblematic dishes of Alsatian culture.
Ingredients for 10 servings
1kg pork belly, 1kg beef, 1kg lamb, 1 pork trotter, 1 big red onion, 4 shallots, 8 garlic cloves, 2 leeks, 2kg potatoes, 800gr carrots, 200gr fresh celery leaves, 3 sprigs rosemary, 1 bunch of thyme, 2 bottles Riesling white wine, 4 bay leaves, 1 tbsp allspice berries, 1 tbsp black peppercorns, 1 tbsp juniper berries, 1 ½ tbsp coarse sea salt,
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Photography: Wessel Woortman
Photo and Video montage: Wessel Woortman
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