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Alsatian Baeckeoffe
Difficulty Intermediate
Prep Time: 30 min Cook Time: 205 min Total Time: 3 hrs 55 mins
Servings 6

A generous Alsatian speciality, the Baeckeoffe (also written Baeckeofe, Bäckeoffe or Bäckaofa) is made with a mixture of meats (lamb, pork and beef), vegetables, herbs and white wine. Cooked for a long time in a lute terrine, this unique dish can be shared with loved ones!

  • 500 grams pork loin
  • 500 grams shoulder
  • 500 grams brisket
  • 150 grams onions
  • 2 cloves garlic
  • bouquet garni
  • pepper
  • 1.5 kilograms potatoes
  • 1.5 liters white wine ((dry, Riesling ou Sylvaner))
  • 2 carrots
  • 250 milliliters water
  1. Slice up 500g of pork loin, 500 g of shoulder of mutton and 500 g of brisket and marinate for 24 hours in white wine with onion, 2 cloves of garlic, bouquet garni and pepper.
  2. Place a layer of sliced potatoes in a casserole, cover with the sliced meat and onions, continue this process until the ingredients are all used.
  3. Baste with the balance of white wine and cook slowly for 2 1/2 hours.
Keywords: baeckeoffe, baeckeofe, bäckeoffe, bäckaofa, lamp, pork, beef