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Easy French Recipes : Alsatian hotpot (baeckeofe)

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Alsatian hotpot (baeckeofe) 

Meat, vegetables and Alsatian wine are the main ingredients of baeckeofe, which is served in terra cotta casserole with the same name.

Baeckeofe... both the name of a terra cotta casserole and an Alsatian recipe with meat and potatoes

Ingredients (for 4 people)

  • 400 g beef shin

  • 400g lamb shoulder

  • 400 g pork shoulder

  • 200g  pork feet

  • 1,5 kg potatoes

  • 100g leek

  • 100g carrots

  • 4 onions

  • 4 garlic cloves

  • 1 liter Alsatian dry white wine (Riesling)

  • Bay leaves

  • clove

  • 2 juniper berries


  1. Wash, peel and slice carrots, onions, garlic and leek. Dice meat and marinate it with vegetables and spices in white wine for one day in the fridge.

  2. The next day, peel and slice potatoes. Place one layer of potatoes in a terrine

  3. Cover with marinated meat and vegetables, salt and pepper.

  4. Cover with another layer of potatoes and pour the marinade in the terrine.

  5. Cover the terrine and put in the oven at 180°C for between 3 and a half to 4 hours.

How to Serve :

Serve immediately with green salad.


History :

Baeckeoffe is a dish from Alsace, France. In Alsatian  Baeckeoffe signifies "baker's oven." This dish is a slow-cooked recipe of sliced potatoes, meat, vegetables and white wine.

The "baker's oven" is because women would do the preparation on Sunday and drop it off at the baker to cook in his cooling oven. The following day they'd pick up their casserole and a crusty loaf of bread for a feast at home.

The casserole itself, with the same name : Baeckeoffe (it can be spelled with one or two "f"s) is very decorative and goes straight on the table.

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