Baeckeoffe alsacien

Name: Baeckeoffe alsacien
Total time: 180 min
Yield: Serves 8
Cuisine: Alsace
Ingredients: 500 g (18 oz) lamb shoulder, cubed; 500 g (18 oz) pork belly, cubed; 500 g (18 oz) beef chuck, cubed; 1 kg (2.2 lb) waxy potatoes (Charlotte); 3 yellow onions, thinly sliced; 500 ml (2 cups) Alsace Riesling; 1 bouquet garni (thyme, bay leaf); 4 garlic cloves, crushed; 1 tbsp flour and water (to seal the lid)

Alsatian three-meat and potato casserole

⏱ 180 minServes 8Medium520 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients8 servings

500 g (18 oz)lamb shoulder, cubed
500 g (18 oz)pork belly, cubed
500 g (18 oz)beef chuck, cubed
1 kg (2.2 lb)Charlotte potatoes (or other waxy potatoes)
3yellow onions, thinly sliced
500 ml (2 cups)Alsace Riesling
1bouquet garnithyme, bay leaf
4 clovesgarlic, crushed
1 tbspflour and waterto seal the lid

500 g (18 oz) lamb shoulder, cubed
500 g (18 oz) pork belly, cubed
500 g (18 oz) beef chuck, cubed
1 kg (2.2 lb) Charlotte potatoes (or other waxy potatoes)
3 yellow onions, thinly sliced
500 ml (2 cups) Alsace Riesling
1 bouquet garni thyme, bay leaf
4 cloves garlic, crushed
1 tbsp flour and water to seal the lid

Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 glazed earthenware baeckeoffe dish (28 cm / 11 in long)

1 large stainless-steel bowl (3 L / 3 qt) for marinating

1 chef’s knife (22 cm / 9 in blade)

1 wooden cutting board

1 vegetable peeler for the potatoes

1 fan oven (180 °C / 350 °F)

1 roll of parchment paper

1 large rectangular serving platter

03 — Method

Marinate the 3 meats, cut into 4 cm (1½ in) cubes, in the Riesling with the garlic, bouquet garni and onions for 12 hours.
The next day, peel the potatoes and slice them into even 5 mm (¼ in) rounds.
Line the bottom of the baeckeoffe dish with a layer of potatoes, then a layer of drained marinated meat.
Keep alternating potatoes and meat, finishing with potatoes.
Pour in the Riesling marinade to the level of the ingredients and season generously with salt and pepper.
Seal the lid with a flour-and-water paste so nothing evaporates during the long baking.
Bake for 3 hours at 180 °C (350 °F) fan, then break the seal at the table and serve straight from the dish.