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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.
A French cheese cake from the region Alsace where the cake is called käsküeche. The bottom is made like a pie bottom and not like the usual cheese cake bottom with biscuits crumbles. It is big, fluffy, and less sweet than the American or English versions. You can add some citron peel in the cake to have a different taste.
French oysters served flavored with an orange and vinaigrette sauce. The oysters are not served in the classical way in their shells, but in small serving bowls. Easy and fast to prepare. A different way to serve oysters but very appreciated of the guests.
Choucroute is a traditional dish from Alsace in France, and it is a winter dish because it is rather heavy. You boil the sauerkraut with dry white wine and goose or pork fat, and then served together with sausages, salty meat, and potatoes. This recipe is not a traditional one because it do not have any ham or Strasbourg sausages, instead the choucroute is served with merguez and Montbéliard sausages to give it a bit stronger taste.
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