Main CourseDinner

Baeckeoffe

Name: Baeckeoffe
Prep time: 45 min
Cook time: 3 h
Total time: 4 h
Yield: 6人分
Cuisine: french
Ingredients: 500 g bone-in pork shoulder cut into 2-inch cubes; 500 g beef chuck cut into 2-inch cubes; 500 g lamb shoulder cut into 2-inch cubes; 750 ml dry white wine; 1 個 yellow onion thinly sliced; 3 片 garlic minced; 2 個 bay leaf; 3 g fresh thyme; 6 個 juniper berry lightly crushed; 1 小さじ salt; 0.5 小さじ black pepper freshly ground; 1 kg potato peeled and thinly sliced; 2 個 yellow onion thinly sliced; 2 個 carrot peeled and thinly sliced; 1 個 leek white and light green parts, thinly sliced; 2 大さじ fresh parsley chopped

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.

Forkinによるオリジナルレシピ

合計時間: 4 時間
人数: 6
難易度: 普通

グルテンフリー

アレルゲン情報： 亜硫酸塩を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

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 個yellow onion, thinly sliced
3 片garlic, minced
2 個bay leaf
3 gfresh thyme
6 個juniper berry, lightly crushed
1 小さじsalt
0.5 小さじblack pepper, freshly ground

vegetable layers

1 kgpotato, peeled and thinly sliced
2 個yellow onion, thinly sliced
2 個carrot, peeled and thinly sliced
1 個leek, white and light green parts, thinly sliced

garnish

2 大さじfresh parsley, chopped

調理器具

oven-safe casserole dish · large bowl · cutting board · knife · aluminum foil

作り方

手順

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.
約5 分
調理のヒント： 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.
調理のヒント： Marinating longer will result in more tender and flavorful meat.
3
Preheat your oven to 180°C (350°F).
約15 分
4
Drain the meat from the marinade, reserving the marinade liquid and aromatics.
約2 分
5
Grease a large, heavy oven-safe casserole dish (a Baeckeoffe terrine or Dutch oven works best).
約1 分
調理のヒント： 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.
約3 分
調理のヒント： Overlap the potato slices slightly to form a solid base.
7
Top the potatoes with a layer of the marinated meats.
約2 分
調理のヒント： 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.
約3 分
9
Repeat the layering process with potatoes, meat, and vegetables until all ingredients are used, ending with a final layer of potatoes.
約5 分
調理のヒント： Press down gently on each layer to compact the ingredients.
10
Pour the reserved marinade liquid over the layers in the casserole dish.
約1 分
調理のヒント： Ensure the liquid is evenly distributed.
11
Cover the casserole dish tightly with its lid or aluminum foil.
約1 分
調理のヒント： 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.
約3 時間
調理のヒント： 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.
約15 分
調理のヒント： 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.
約1 分

おいしく保存

保存方法

Store any leftover Baeckeoffe in an airtight container in the refrigerator.

温め直し

Reheat gently in the oven or microwave until thoroughly warm.