Alsatian Baeckeoffe
A rich and aromatic slow-cooked casserole where tender meats and potatoes melt together into a comforting traditional dish from Alsace.
Recipe Information
⏱ Preparation: 30 min
🔥 Cooking: 3 hrs
⌛ Total: 3 hrs 30 min
⚙️ Difficulty: Medium
🍽 Servings: 6
🥘 Course: Main Course
Equipment
- Dutch oven or ceramic casserole dish
- Chef's knife
Ingredients
- 800 g mixed meats (pork, beef, and lamb)
- 1 kg potatoes
- 2 onions
- 500 ml dry white wine
- Salt and black pepper
Instructions
- 1. Cut the meats into evenly sized pieces.
- 2. Peel the potatoes and slice them into thin rounds.
- 3. Thinly slice the onions.
- 4. Arrange a layer of potatoes in the casserole dish.
- 5. Add a layer of meat followed by onions, then season with salt and pepper.
- 6. Repeat the layers until all the ingredients have been used.
- 7. Pour in the white wine until it reaches about halfway up the ingredients.
- 8. Seal the casserole tightly and bake at 160°C (320°F) for 3 hours.
- 9. Check that the potatoes are perfectly tender before serving.
Chef's Tip
Prepare it the day before serving—the flavors become even richer after resting overnight.
Mistakes to Avoid
Opening the casserole too often during cooking. Keep it tightly sealed to preserve moisture and flavor.
Serving Suggestions
Serve with a fresh green salad for a perfectly balanced meal.
The Spirit of This Recipe
An authentic Alsatian tradition where slow cooking brings out the best in every ingredient.
