The Baeckeoffe is a traditional Alsatian dish, whose preparation spans more than 24 hours.
It is a dish of potatoes, mixed meats and vegetables, slow-cooked with spices and white wine. The word Baeckeoffe means « Baker’s Oven », so it should be understood as a town dish, a Sunday dish.
In the countryside, bakers were rare because, generally, each farmer baked his own bread, once every two or three weeks (which gave the occasion to prepare the Flammeküech).
Meat was also out of reach for the poorest, who ate potatoes with low-fat fromage blanc (bibeleskaas) during the week and, on Sundays, the day of luxury, eggs in white sauce (the kachelmües).
Other sources mention a Monday dish. On Mondays, the housewife would drop off her Baeckeoffe at the baker’s before doing her laundry at the wash house, and collect it once her laundry was done.
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The three meats used represented the religious traditions of Alsace: beef for Catholics, pork for Protestants and lamb for the Jewish faith, which has long been present in Alsace.
A recipe born from village solidarity
Since the baker’s oven only heated for bread once every two or three weeks, housewives took advantage of the residual heat at the end of the baking session to slide their terrine in. To avoid mixing up the dishes of different families lined up on the bakehouse shelves, each terrine was marked with a ribbon or a distinctive sign engraved into the sealing dough. This Sunday ritual, where one would drop off the terrine before Mass and collect it after the service, long shaped life in Alsatian villages, and explains why Baeckeoffe remains, to this day, the dish of sharing and large family gatherings.
Preparation time: 20 minutes
Cooking time: 120 minutes
Ingredients (serves 8):
- 1 lidded earthenware terrine
- 1.5 kg potatoes
- 1 kg pork shoulder (neck end)
- 500 g boneless mutton shoulder
- 500 g beef shin
- 1 pig’s trotter (optional)
- 2 onions
- 3 carrots
- 1 leek
- 100 g flour (to seal the terrine lid)
- salt and pepper
For the marinade:
- 75 cl dry white Alsace wine (Riesling or Sylvaner)
- 1 sliced onion
- 1 crushed garlic clove
- sprigs of thyme
- 2 bay leaves
- peppercorns
Method:
Cut the pork shoulder, mutton shoulder and beef shin into 5 cm cubes; refrigerate for 24 hours in a large dish with the marinade ingredients.
Peel the potatoes and carrots, slice them very thinly.
Slice the onions, drain the three meats and set aside the marinade juice.
In the buttered terrine, layer successively: a layer of onions, a layer of potatoes and carrots, the pieces of meat, the pig’s trotter split in two, a layer of potatoes and carrots, the leek. Don’t forget to season with salt and pepper between each layer.
Pour the marinade juice up to the level of the potatoes, then place the lid and seal it with a cord of dough made from the flour and 1 tablespoon of water.
Bake in a hot oven (200°C / Gas mark 6/7) for about 2 to 2.5 hours.
Our tips for a perfect Baeckeoffe
Choosing the terrine
Choose an authentic stoneware terrine from Soufflenheim. Its thick wall spreads the heat slowly and evenly, preventing the bottom layers from sticking during the two-hour cooking time.
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Plan ahead, stress-free
The 24-hour marinade is not optional: it’s what tenderises the meats and gives them their characteristic flavour. Prepare your terrine the day before, refrigerated and already layered, so all that’s left is to put it in the oven the next day.
The secret of the dough seal
Sealing the lid with the flour dough cord is not just for show: it traps the steam inside the terrine and concentrates all the flavours of the marinade in the dish.
Which wine to serve with Baeckeoffe?
The dry Riesling, already present in the marinade, remains the most natural pairing: its freshness contrasts with the meltingly tender, slow-cooked meats. Sylvaner, more discreet and lightly sparkling, also suits family meals very well. For lovers of rounder whites, a Pinot Blanc will gently accompany this generous dish without ever overpowering it.
Enjoy your meal!
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