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.
Una recepta original de Forkin
- Temps total
- 4 h
- Racions
- 6
- Dificultat
- Mitjana
Informació sobre al·lèrgens: pot contenir sulfits. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.
Preparació prèvia
Llista d’ingredients
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 uyellow onion, thinly sliced
- 3 gragarlic, minced
- 2 ubay leaf
- 3 gfresh thyme
- 6 ujuniper berry, lightly crushed
- 1 ctsalt
- 0,5 ctblack pepper, freshly ground
vegetable layers
- 1 kgpotato, peeled and thinly sliced
- 2 uyellow onion, thinly sliced
- 2 ucarrot, peeled and thinly sliced
- 1 uleek, white and light green parts, thinly sliced
garnish
- 2 csfresh parsley, chopped
Estris
oven-safe casserole dish · large bowl · cutting board · knife · aluminum foil
Elaboració
Pas a pas
- 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.
Uns 5 min
Nota de cuina: 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.
Nota de cuina: Marinating longer will result in more tender and flavorful meat.
- 3
Preheat your oven to 180°C (350°F).
Uns 15 min
- 4
Drain the meat from the marinade, reserving the marinade liquid and aromatics.
Uns 2 min
- 5
Grease a large, heavy oven-safe casserole dish (a Baeckeoffe terrine or Dutch oven works best).
Uns 1 min
Nota de cuina: 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.
Uns 3 min
Nota de cuina: Overlap the potato slices slightly to form a solid base.
- 7
Top the potatoes with a layer of the marinated meats.
Uns 2 min
Nota de cuina: 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.
Uns 3 min
- 9
Repeat the layering process with potatoes, meat, and vegetables until all ingredients are used, ending with a final layer of potatoes.
Uns 5 min
Nota de cuina: Press down gently on each layer to compact the ingredients.
- 10
Pour the reserved marinade liquid over the layers in the casserole dish.
Uns 1 min
Nota de cuina: Ensure the liquid is evenly distributed.
- 11
Cover the casserole dish tightly with its lid or aluminum foil.
Uns 1 min
Nota de cuina: 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.
Uns 3 h
Nota de cuina: 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.
Uns 15 min
Nota de cuina: 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.
Uns 1 min
Conservació
Store any leftover Baeckeoffe in an airtight container in the refrigerator.
Reheat gently in the oven or microwave until thoroughly warm.