Alsatian stew with meat and vegetables
If you have never heard of “Baeckeoffe” before, you should now pay close attention. Baeckeoffe is a traditional Alsatian dish that is actually nothing more than a hearty stew with vegetables and three different types of meat marinated in white wine. Once a week it was washing day when the women met at the washing area in the village. In order to still be able to serve a good meal in the evening, they have already prepared the Baeckeoffe early in the morning and brought it to the bakery. There they used the residual heat of the oven (hence Baeckeoffe) to let the stew stew for hours. So that no one secretly served the stew, the pot was sealed with a ring made of dough and thus sealed airtight at the same time.
For this you need (for about 5 servings):
- 500 g of streaky beef in one piece
- 500 g of streaky pork in one piece
- 500 g of streaky lamb in one piece
- 1 liter of white wine
- 10 peppercorns
- 6 juniper berries
- 3 bay leaves
- 3 cloves
- 2 carrots, peeled and sliced
- 4 onions, peeled, halved and sliced
- 2 leeks, cut into rings
- soft butter for the pot
- 150 g bacon, cut into strips
- approx. 1.5 kg of peeled, waxy potatoes, cut into slices
For the dough:
- 300 grams of flour
- 150 ml of water
- 1 pinch of salt
That is how it goes:
1. You marinate the meat the evening of the day before. Cut all three types of meat into large pieces (approx. 4 x 4 cm) and place them side by side in a baking dish.
2. Add bay leaves, juniper berries, cloves, peppercorns and white wine and put the form in the refrigerator overnight.
3. Brush a large, heavy saucepan or cast iron roaster with butter and line it with half of the potato slices. Then add carrots, leeks and onions, about half of them each.
4. Take the meat out of the marinade and spread it over the vegetables in the pot. Add bacon.
5. Now put the remaining vegetables and potatoes on the bacon. Season everything with salt and pepper and pour the marinade into the pot.
6. Knead a dough from flour, water and salt and roll it out into a long roll. Press the rolling pin on the edge of the pot.
7. Place the lid on the dough and press it down firmly. Put the pot in the oven with top and bottom heat at 160 ° C for 180 minutes.
This classic of Alsatian cuisine is super practical if you don’t have a lot of time for excessive preparations. During the time the stew stews for hours, you can confidently devote yourself to other things. The preparation doesn’t take long either. A hearty stew, ideal for autumn and winter. Good Appetite!
The following dish does not come from Alsace, but is at least as tasty: Creamy chicken with a puff pastry cover from the pan.