Baeckeoffe
This traditional Alsatian casserole features layers of thinly sliced potatoes, onions, carrots, and various meats, all slow-cooked together in white wine and herbs. It's a hearty and flavorful one-pot meal perfect for a cold day. The long cooking time tenderizes the meats and melds the flavors beautifully.
وصفة أصلية من Forkin
- الوقت الإجمالي
- 4 س
- عدد الحصص
- 6
- الصعوبة
- متوسطة
معلومات مسببات الحساسية: قد تحتوي على كبريتيت. تحقّق دائمًا من عبوات المكوّنات إذا كنت تعاني حساسية.
تحضير المكوّنات
المكوّنات
meat
- 500 gbone-in pork shoulder, cut into 2-inch cubes
- 500 gbeef chuck, cut into 2-inch cubes
- 500 glamb shoulder, cut into 2-inch cubes
marinade
- 750 mldry white wine
- 1 قطعةyellow onion, thinly sliced
- 3 فصgarlic, minced
- 2 قطعةbay leaf
- 3 gfresh thyme
- 6 قطعةjuniper berry, lightly crushed
- 1 ملعقة صغيرةsalt
- 0.5 ملعقة صغيرةblack pepper, freshly ground
vegetable layers
- 1 kgpotato, peeled and thinly sliced
- 2 قطعةyellow onion, thinly sliced
- 2 قطعةcarrot, peeled and thinly sliced
- 1 قطعةleek, white and light green parts, thinly sliced
garnish
- 2 ملعقة كبيرةfresh parsley, chopped
الأدوات
oven-safe casserole dish · large bowl · cutting board · knife · aluminum foil
طريقة التحضير
خطوة بخطوة
- 1
Combine the pork shoulder, beef chuck, and lamb shoulder in a large bowl. Add the dry white wine, sliced yellow onion, minced garlic, bay leaves, fresh thyme, crushed juniper berries, salt, and black pepper.
حوالي 5 د
ملاحظة الطاهي: Ensure all meat is well coated with the marinade.
- 2
Cover the bowl and refrigerate for at least 12 hours, or preferably overnight, to allow the flavors to meld.
ملاحظة الطاهي: Marinating longer will result in more tender and flavorful meat.
- 3
Preheat your oven to 180°C (350°F).
حوالي 15 د
- 4
Drain the meat from the marinade, reserving the marinade liquid and aromatics.
حوالي 2 د
- 5
Grease a large, heavy oven-safe casserole dish (a Baeckeoffe terrine or Dutch oven works best).
حوالي 1 د
ملاحظة الطاهي: A 4-5 liter capacity dish is ideal for this recipe.
- 6
Arrange a layer of thinly sliced potatoes at the bottom of the dish.
حوالي 3 د
ملاحظة الطاهي: Overlap the potato slices slightly to form a solid base.
- 7
Top the potatoes with a layer of the marinated meats.
حوالي 2 د
ملاحظة الطاهي: Distribute the different types of meat evenly.
- 8
Add a layer of sliced yellow onion, carrots, and leeks over the meat, along with some of the reserved marinade aromatics.
حوالي 3 د
- 9
Repeat the layering process with potatoes, meat, and vegetables until all ingredients are used, ending with a final layer of potatoes.
حوالي 5 د
ملاحظة الطاهي: Press down gently on each layer to compact the ingredients.
- 10
Pour the reserved marinade liquid over the layers in the casserole dish.
حوالي 1 د
ملاحظة الطاهي: Ensure the liquid is evenly distributed.
- 11
Cover the casserole dish tightly with its lid or aluminum foil.
حوالي 1 د
ملاحظة الطاهي: A tight seal is crucial for slow cooking and retaining moisture.
- 12
Bake in the preheated oven for 3 hours. After 2 hours, you may remove the lid for the last hour to allow the top layer of potatoes to brown slightly.
حوالي 3 س
ملاحظة الطاهي: Check occasionally to ensure there's still liquid; if it seems dry, add a splash of water or more wine.
- 13
Once cooked, remove the Baeckeoffe from the oven and let it rest, still covered, for 15 minutes before serving.
حوالي 15 د
ملاحظة الطاهي: Resting allows the flavors to settle and the dish to become easier to serve.
- 14
Garnish with fresh parsley before serving directly from the casserole dish.
حوالي 1 د
حافظ على جودتها
Store any leftover Baeckeoffe in an airtight container in the refrigerator.
Reheat gently in the oven or microwave until thoroughly warm.