Baeckeoffe
Description
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!
Ingredients
- 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
Instructions
- 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.
- 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.
- Baste with the balance of white wine and cook slowly for 2 1/2 hours.
Instructions
baeckeoffe, baeckeofe, bäckeoffe, bäckaofa, lamp, pork, beef