Main CourseDinner

Baeckeoffe

Name: Baeckeoffe
Prep time: 45 min
Cook time: 3 h
Total time: 4 h
Yield: 6 porții
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 buc. yellow onion thinly sliced; 3 cățel garlic minced; 2 buc. bay leaf; 3 g fresh thyme; 6 buc. juniper berry lightly crushed; 1 linguriță salt; 0,5 linguriță black pepper freshly ground; 1 kg potato peeled and thinly sliced; 2 buc. yellow onion thinly sliced; 2 buc. carrot peeled and thinly sliced; 1 buc. leek white and light green parts, thinly sliced; 2 lingură 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.

O rețetă originală de Forkin

Durată totală: 4 ore
Porții: 6
Dificultate: Medie

Fără gluten

Informații despre alergeni: poate conține sulfiți. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.

Pregătirea ingredientelor

Ingrediente

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 buc.yellow onion, thinly sliced
3 cățelgarlic, minced
2 buc.bay leaf
3 gfresh thyme
6 buc.juniper berry, lightly crushed
1 lingurițăsalt
0,5 lingurițăblack pepper, freshly ground

vegetable layers

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

garnish

2 lingurăfresh parsley, chopped

Ustensile

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

Mod de preparare

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

Păstrează gustul bun

Păstrare

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

Reîncălzire

Reheat gently in the oven or microwave until thoroughly warm.