Baeckeoffe — Alsace, France
Alsace, France
0
Baeckeoffe is the Monday dish, washing day: the women would drop the terrine off at the baker's in the morning, who would slide it into his still-warm oven after the day's baking, and they'd collect it at midday. The lid is sealed with a rope of dough so nothing escapes during the three hours of cooking.
Three meats — beef, pork and lamb, sometimes a pig's trotter for body — marinate overnight in Riesling with onions, carrots, garlic and a bouquet garni. Everything is layered with sliced potatoes in a Soufflenheim earthenware terrine, doused with the marinade and baked. Baeckeoffe belongs to the whole of Alsace; no single town can claim it.
Preparation
- 01
The day before, cut the meats into cubes and marinate them in the wine with an onion, the garlic, the bouquet garni, salt and pepper.
- 02
On the day, slice the potatoes, onions, carrots and leeks into rounds. Butter the terrine and alternate layers of potatoes, vegetables and drained meats. Finish with potatoes.
- 03
Pour in the strained marinade to just cover. Mix the flour with a little water into a paste, shape it into a rope and use it to seal the lid.
- 04
Cook for 3 hours at 180°C (350°F). Break the seal at the table.
Where this version sits
A single, final coordinate: Alsace, France. Another version of the same dish, elsewhere, gets its own point.
Photo: Arnaud 25 — CC BY-SA 4.0
