📝 About This Recipe
Transport your kitchen to the rolling vineyards of Alsace with Baeckeoffe, a legendary three-meat stew traditionally left at the local bakery to slow-cook in the residual heat of the bread oven. This soul-warming casserole features tender layers of lamb, beef, and pork marinated in crisp Riesling, nestled between buttery potatoes and aromatic leeks. It is a celebration of patience and rustic elegance, sealed with a unique flour-paste crust to lock in every drop of savory essence.
🥗 Ingredients
The Meat Trio
- 1.5 lbs Beef Chuck (cut into 1.5-inch cubes)
- 1.5 lbs Pork Shoulder (cut into 1.5-inch cubes)
- 1.5 lbs Lamb Shoulder (boneless, cut into 1.5-inch cubes)
The Marinade
- 750 ml Dry White Wine (preferably an Alsatian Riesling or Pinot Blanc)
- 1 Yellow Onion (thinly sliced)
- 4 pieces Garlic Cloves (smashed)
- 6 pieces Juniper Berries (lightly crushed)
- 10 pieces Whole Black Peppercorns
- 4 pieces Fresh Thyme Sprigs
- 3 pieces Bay Leaves
Vegetables and Assembly
- 3 lbs Yukon Gold Potatoes (peeled and sliced into 1/4 inch rounds)
- 2 large Leeks (white and light green parts only, sliced)
- 3 medium Carrots (peeled and sliced into rounds)
- 2 tablespoons Kosher Salt (divided use)
- 2 tablespoons Unsalted Butter (for greasing the dish)
The Luting Paste (The Seal)
- 1.5 cups All-Purpose Flour
- 1/2 cup Water (plus more as needed to form a stiff dough)
👨🍳 Instructions
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1
Begin the day before by placing the cubed beef, pork, and lamb in a large glass or ceramic bowl. Add the sliced onion, smashed garlic, juniper berries, peppercorns, thyme, and bay leaves.
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2
Pour the entire bottle of Riesling over the meat. Cover tightly with plastic wrap and refrigerate for at least 12 hours, though 24 hours is ideal for maximum flavor penetration.
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3
When ready to cook, preheat your oven to 325°F (160°C). Generously grease a large earthenware casserole dish (traditionally a Baeckeoffe terrine) or a heavy Dutch oven with butter.
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4
Remove the meat from the refrigerator. Strain the meat and onions through a colander, reserving all of the marinating liquid. Pick out and discard the bay leaves and thyme sprigs if desired, but keep the aromatics.
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5
Create the first layer by placing half of the sliced potatoes in the bottom of the greased dish. Season lightly with salt and pepper.
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6
Layer all of the sliced carrots and leeks over the potatoes, followed by the marinated meat and onion mixture. Sprinkle with another portion of salt.
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7
Top the meat with the remaining half of the sliced potatoes, arranging them in an even layer. Season the top layer of potatoes.
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8
Pour the reserved marinating liquid over the entire assembly until it reaches about halfway up the side of the dish. If you need more liquid, add a splash of beef stock or more wine.
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9
Prepare the 'luting' paste by mixing the flour and water in a small bowl until it forms a pliable, rope-like dough. Roll it into a long snake.
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10
Place the dough rope around the rim of the casserole dish. Press the lid firmly onto the dough to create an airtight seal. This ensures no steam escapes, keeping the meat incredibly moist.
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11
Place the dish in the center of the oven and bake for 3 hours to 3 hours and 30 minutes. The low temperature and sealed environment will slowly break down the connective tissues in the meat.
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12
Remove from the oven and present the sealed dish at the table. Use a knife to crack the hardened flour seal—the aroma that escapes will be magnificent.
💡 Chef's Tips
Always use a high-quality dry Riesling; if you wouldn't drink it, don't cook with it. Do not skip the marinating process, as this is where the meat tenderizes and develops its signature tang. Yukon Gold potatoes are preferred over Russets because they hold their shape better during the long braise. Ensure your meat cubes are uniform in size to ensure they all reach the same level of tenderness simultaneously. If you don't have a traditional oval earthenware dish, a heavy-bottomed cast iron Dutch oven works perfectly.
🍽️ Serving Suggestions
Serve with a simple, crisp green salad dressed with a sharp Dijon vinaigrette to cut through the richness. Pair with the same Alsatian Riesling used in the marinade for a perfect flavor bridge. Offer a side of crusty sourdough bread to soak up the flavorful wine-infused broth. A side of spicy prepared horseradish or cornichons provides a lovely piquant contrast to the tender meats.