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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.
Melon pie with pork
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