Baeckeoffe
Baeckeoffe is a traditional Alsatian dish featuring a blend of marinated meats, potatoes, and onions, slow-cooked to perfection in a clay pot.
Nutrition
Calories: 600cal
Carbohydrate: 50g
Protein: 40g
Fat: 25g
Cholesterol: 110mg
Sodium: – -mg
Difficulty Level: easy
30 min Prep
3 hr Cook
3 hr 30 min Total
6 Servings
Ingredients
- 1 lb pork shoulder, cubed
- 1 lb beef chuck, cubed
- 1 lb lamb shoulder, cubed
- 3 cups dry white wine
- 2 cups sliced onions
- 2 garlic cloves, minced
- 3 bay leaves
- 1 teaspoon black peppercorns
- 1 tablespoon chopped fresh thyme
- 4 cups sliced potatoes
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
- 1 cup carrots, sliced
- 2 tablespoons parsley, chopped
Instructions
- In a large bowl, combine the pork, beef, and lamb with the wine, onions, garlic, bay leaves, peppercorns, and thyme. Cover and marinate in the refrigerator for at least 12 hours or overnight for best results.
- Preheat your oven to 325°F (163°C).
- Lightly oil the inside of a clay pot (or a Dutch oven) with olive oil to prevent sticking.
- Layer half of the sliced potatoes at the bottom of the pot, then add half of the marinated meats with a slotted spoon, leaving the marinade in the bowl.
- Add the carrots over the meat, followed by the remaining meat, and finally top with the remaining potatoes. Season each layer with a pinch of salt and pepper.
- Pour the remaining marinade over the layers in the pot. Cover tightly with the pot’s lid or foil.
- Transfer the pot to the preheated oven and cook for about 3 hours or until the meat and potatoes are tender.
- Remove from oven and let it sit for 10 minutes before uncovering. This allows the flavors to settle.
- Garnish with fresh parsley before serving. Serve hot and enjoy!