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.
Originálny recept od Forkin
- Celkový čas
- 4 h
- Porcie
- 6
- Náročnosť
- Stredná
Informácie o alergénoch: môže obsahovať siričitany. Ak máte alergiu, vždy skontrolujte obaly surovín.
Príprava
Suroviny
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 ksyellow onion, thinly sliced
- 3 strúčikgarlic, minced
- 2 ksbay leaf
- 3 gfresh thyme
- 6 ksjuniper berry, lightly crushed
- 1 lyžičkasalt
- 0,5 lyžičkablack pepper, freshly ground
vegetable layers
- 1 kgpotato, peeled and thinly sliced
- 2 ksyellow onion, thinly sliced
- 2 kscarrot, peeled and thinly sliced
- 1 ksleek, white and light green parts, thinly sliced
garnish
- 2 lyžicafresh parsley, chopped
Vybavenie
oven-safe casserole dish · large bowl · cutting board · knife · aluminum foil
Postup
Krok za krokom
- 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.
Približne 5 min
Poznámka kuchára: 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.
Poznámka kuchára: Marinating longer will result in more tender and flavorful meat.
- 3
Preheat your oven to 180°C (350°F).
Približne 15 min
- 4
Drain the meat from the marinade, reserving the marinade liquid and aromatics.
Približne 2 min
- 5
Grease a large, heavy oven-safe casserole dish (a Baeckeoffe terrine or Dutch oven works best).
Približne 1 min
Poznámka kuchára: 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.
Približne 3 min
Poznámka kuchára: Overlap the potato slices slightly to form a solid base.
- 7
Top the potatoes with a layer of the marinated meats.
Približne 2 min
Poznámka kuchára: 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.
Približne 3 min
- 9
Repeat the layering process with potatoes, meat, and vegetables until all ingredients are used, ending with a final layer of potatoes.
Približne 5 min
Poznámka kuchára: Press down gently on each layer to compact the ingredients.
- 10
Pour the reserved marinade liquid over the layers in the casserole dish.
Približne 1 min
Poznámka kuchára: Ensure the liquid is evenly distributed.
- 11
Cover the casserole dish tightly with its lid or aluminum foil.
Približne 1 min
Poznámka kuchára: 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.
Približne 3 h
Poznámka kuchára: 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.
Približne 15 min
Poznámka kuchára: 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.
Približne 1 min
Správne uchovanie
Store any leftover Baeckeoffe in an airtight container in the refrigerator.
Reheat gently in the oven or microwave until thoroughly warm.
More recipes
All recipesGreek Lamb Chops (Paidakia)
These Greek lamb chops, known as Paidakia, are marinated in a simple yet flavorful mixture of lemon, garlic, and herbs. They are traditionally grilled to perfection, resulting in tender, juicy meat with a beautiful char. A staple of Greek tavernas, they are surprisingly easy to make at home.
40 min 579 kcalSosaties
Sosaties are a traditional South African dish of marinated, skewered meat, typically lamb or pork, with dried apricots and onions. The sweet and savory flavors are a hallmark of Cape Malay cuisine. This recipe features a flavorful curry marinade that tenderizes the meat beautifully.
6 h 45 min 629 kcalBánh Mì
A classic Vietnamese sandwich featuring a crisp baguette filled with savory grilled pork, tangy pickled vegetables, and fresh herbs. The combination of rich pâté, creamy mayonnaise, and a hint of spice makes for a complex and satisfying bite. This recipe breaks down the components for a fresh, homemade version.
1 h 10 min 1 131 kcalJanchi Guksu (Kórejské Banketné Rezance)
A classic Korean noodle dish featuring thin wheat noodles in a light, savory vegetable broth. It's garnished with colorful sautéed vegetables and strips of egg, making for a comforting and complete meal.
45 minEgyptian-Style Red Lentil Soup
This hearty and flavorful red lentil soup is a staple in Egyptian cuisine, offering warmth and nutrition. It's a simple, comforting dish made with basic pantry ingredients that comes together quickly. Perfect for a light meal or a satisfying starter.
45 min 317 kcalSimple Burrata Appetizer
This effortlessly elegant Italian appetizer showcases the luxurious creaminess of burrata cheese, perfectly complemented by the sweet burst of ripe cherry tomatoes and the aromatic freshness of basil. A simple drizzle of high-quality olive oil and balsamic glaze elevates this dish, making it an ideal starter that's both vibrant and satisfying.
25 min 277 kcalSekanjabin (Persian Mint Vinegar Syrup)
Sekanjabin is a refreshing ancient Persian drink made from a sweet and sour mint-infused syrup. This recipe creates a concentrated syrup that can be diluted with water and served over ice, often garnished with a cucumber slice.
2 h 35 min 240 kcal