Recipe for Traditional Alsatian Baeckeoffe

Baeckeoffe is a traditional Alsatian dish, which takes more than 24 hours to prepare.

It is a dish based on potatoes, meat and mixed vegetables, cooked for a long time with spices and white wine. The word Baeckeoffe means "baker's oven", which means that it was a city dish, a Sunday dish.

In the countryside, bakers were rare, as each farmer usually baked his own bread once a fortnight or every three weeks (which gave him the opportunity to prepare the Flammeküech).

Meat was also inaccessible to the poorest, who ate potatoes with thin white cheese (bibeleskaas) during the week and eggs in white sauce (kachelmües) on Sundays, a luxury day.

Other sources mention a Monday dish. On Mondays, the housewife would leave her Baeckeoffe at the baker's before doing her laundry at the washhouse and would pick it up when she had finished.

Made in France Master Potter Free Shipping

Soufflenheim Pottery

Terrine for Baeckeoffe Blue Soufflenheim Stork 30 cm

Already 17 sale this month

On order - 3 to 4 weeks

€121.00

(2)



Add to basket

Made in France Master Potter Free Shipping

Soufflenheim Pottery

Baeckeoffe Terrine Blue Soufflenheim Brush Daisy 37 cm

Already 10 sale this month

Very low stock

€146.00

(1)



Add to basket

Made in France Master Potter Free Shipping

Soufflenheim Pottery

Terrine Baeckeoffe Soufflenheim red Heart 40 cm

Already 7 sale this month

Last product!

€176.00

(3)



Add to basket

The three meats used represented the religious traditions in Alsace: beef for the Catholics, pork for the Protestants and lamb for the Jewish religion, which was very present in Alsace.

Preparation time: 20 minutes

Cooking time: 120 minutes

Ingredients (for 8 people):

• 1 earthenware terrine with lid
• 1.5 kg of potatoes
• 1 kg pork loin
• 500 g boneless mutton shoulder
• 500 g beef heel
• 1 pig's trotter (optional)
• 2 onions
• 3 carrots
• 1 leek
• 100 g flour (to seal the lid of the Baeckeoffe pan)
• salt and pepper

For the marinade :

• 75 cl dry white wine from Alsace (Riesling or Sylvaner)
• 1 chopped onion
• 1 crushed garlic clove
• sprigs of thyme
• 2 bay leaves
• peppercorns

Made in France

Alsace wine

Riesling from Alsace Tradition 75 cl

€14.90

(4)



Add to basket

Made in France

Alsace wine

Pinot Noir Alsace Tradition 75 cl

€16.50

(2)



Add to basket

Made in France

Alsace wine

Pinot Gris of Alsace Tradition 75 cl

Already 1 sale this month

In stock

€15.90

(1)



Add to basket

Preparation:

Cut the pork loin, mutton shoulder and beef leg into 5 cm cubes and refrigerate for 24 hours in a large dish with the marinade ingredients.

Peel the potatoes and carrots and cut them into very thin slices.

Chop the onions, drain the 3 meats and reserve the juice from the marinade.

In the buttered terrine, place successively: 1 layer of onions, 1 layer of potatoes and carrots, the pieces of meat, the pork trotter split in 2, 1 layer of potatoes and carrots, the leek. Don't forget to add salt and pepper between each layer.

Pour the juice from the marinade down to the level of the potatoes, then put the lid on and seal it with a cord of pastry made with flour and 1 tbsp. water.

Bake in a hot oven (200°C / thermostat 6/7) for about 2 to 2? hours.

You can enjoy this dish with a good Riesling, Bon Appétit !