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Alsatian Baeckeoffe- Bread oven
Alsatian Baeckeoffe- Bread oven
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Baeckeoffe is a typical casserole dish in the region Alsace in France. It is a combination of potatoes, vegetables, lamb, beef, and pork, that are slowly cooked in a bread dough sealed big terrine for 3-4 hours in white wine from the region. This Alsatian cuisine is mostly served in the winter for big family dinners.

Ingredient List for 8 servings:
Button Baeckeoffe
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650 gr Lamb shoulder
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650 gr Pork shoulder
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650 gr Beef shoulder
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2 Kg Potatoes
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500 gr Onions
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1 Leek
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2 Carrots
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1 Garlic clove
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200 gr Flour

Button Marinade
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2 sprigs Thyme
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1 Bay leaf
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5 Juniper berries
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1 Onion
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1 Carrot
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750 ml White wine

Oven temperature:
170 degrees Celsius
Instructions:
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Cut all the different meat kind in large pieces. Place in a casserole.
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Add the wine and the spices for the marinade. Let it marinate for 12 hours.
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Peel and cut the onions, carrots, leek, and garlic clove.
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Peel and cut the potatoes sin thin slices.
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In a terrine make layers, of the meat, potatoes, and vegetables, continue until all the ingredients are used.
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Pour the marinade over the ingredients.
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Place the lid on the terrine.
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Preheat the oven at 170 degrees Celsius.
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Mix the flour with some water to make a dough. Shape a long roll. Place it around the terrine to seal the lid.
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Bake in the middle of the oven for 4 hours.
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Serve the Baeckeoffe at the table by breaking the bread crust in front of the guests.
A selection of recipes from the same country.
This recipe is from France , Alsace.
This is a different but tasty preparation of sole fillets. It is served together with boiled fennel and a creamy sauce with white wine and clams. This is an option for a celebration dinner. It is not a big portion so having a starter before the dinner is recommended.
This potato gratin is wonderful thanks to the soft and creamy potatoes combined together with the melted cheese and salty bacon. The gratin is considered to be a side dish but can also turn to be the highlight of the meal. To even enhance the flavor more you can add some garlic and onion in the gratin.
This is a brioche that is only known and sold in the bakeries in the town Rosheim in the region Alsace in France. It is a Brioche topped with nuts and crème fraiche, which makes it a bit sweeter than the normal brioche. It has a very unique taste typically from this specific town. Can be served as a starter, appetizer or why not bring on a picnic.
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