Hearty culinary culture from Alsace – the heart of wine and food
Wine with food in Alsace is a celebration of harmony between rustic country cuisine and a great moment of pleasure. Wine and food such as the enigmatic Baeckeoffe show Alsace from its hearty side: various types of meat such as pork, beef and lamb, potatoes, leeks, onions and carrots are slowly braised in the oven with aromatic herbs, garlic and Alsatian white wine – typically in a closed clay dish. Everything combines to create a fragrant, aromatic stew that is filling and at the same time unfolds refined depth. Conviviality, craftsmanship and wine become a way of life here: the Baeckeoffe is enjoyment in its purest form for family, friends and all those who love wine with food.
Ideal wine pairing: Pinot Gris d’Alsace AOC (Alsace, France)
A Pinot Gris d’Alsace with its richness, spice and fruity opulence is the perfect accompaniment to this powerful stew classic. The wine brings ripe fruit, creamy texture and fine smoky and honey notes that pick up on and complement the complexity of the Baeckeoffe. Its moderate acidity balances the oikiness and spiciness of the dish, while the fruitiness contrasts with the gentle roasted and fleshy notes.
The Pinot Gris from Alsace shines with its natural density, creamy texture and precise fruit notes without becoming bulky. The long braising brings out fine roasted aromas, umami and melting – the Pinot Gris catches these nuances and builds a bridge between the different types of meat and the tart, spicy vegetables with its quiet sweetness and elegant structure.
Further wine recommendations for this dish
Riesling d’Alsace AOC (Alsace, France)
The dry Riesling from Alsace supports the strong, earthy structure of the Baeckeoffe with animating acidity. Its citrus aromas pick up on the freshness of the vegetables and potatoes, balance the fat and season elegantly. The mineral depth brings pure clarity to the dish and ensures a balanced, long finish.
Pinot Blanc d’Alsace AOC (Alsace, France)
The mild, fresh Pinot Blanc with its floral notes and creaminess is an elegant accompaniment to this stew classic. Its lightness plays around the hearty meat flavors and gives the stew a touch of elegance and accessibility without weighing down the dish.
Crémant d’Alsace AOC (Alsace, France)
A dry crémant with its fine perlage, freshness and liveliness provides a sparkling contrast to the braised fullness. The sparkling wine texture enhances the variety of flavours, balances fat and aroma and makes the dish a festive experience.
Sylvaner d’Alsace AOC (Alsace, France)
An uncomplicated companion: Sylvaner brings freshness, clarity and traction to the combination. Its uncomplicated nature emphasizes the herbal note, its light structure provides an elegant balance to the hearty, warming cuisine.
Pinot Noir d’Alsace AOC (Alsace, France)
A slightly chilled, fruity Pinot Noir with fine tannins and red berries brings freshness and a pleasant, soft structure. It forms a harmonious counterpart to the meat aromas, caresses the vegetables and surprises with versatility.
The recipe:
Baeckeoffe – Traditional Alsatian stew
Cooking utensils
- 1 Großer Schmor- oder Römertopf / Bräter mit Deckel
- 1 Schneidebrett & Messer
- 1 Schüsseln
- 1 Küchenpinsel
Ingredients
For the meat marinade
- 150 g Pork shoulder boneless
- 150 g Beef e.g. shoulder, calf
- 150 g Lamb e.g. leg
- 1 small onion
- 1 Clove of garlic
- 1 Bay leaf
- 2 sprigs thyme
- 1 small carrot
- 300 Ml dry Pinot Gris d’Alsace
- 1 tsp peppercorns
- 1 tsp salt
For the vegetable layer
- 400 g waxy potatoes peeled and cut into 1cm thick slices
- 1 large onion in Rings
- 1 Leek stalk in Ringen
- 1 Carrot in slices
- 1 bunch parsley hacked
- Salt Pepper, nutmeg
For the finish
- 1 tbsp lard alternatively butter
- 100 Ml Beef or vegetable broth
- 1/2 bunch of chives finely chopped as a garnish
Preparation
Marinating meat
- Cut the meat into bite-sized cubes. Dice the onion, garlic and carrot.
- In a bowl, mix with the bay leaf, thyme, salt, pepper and Pinot Gris d’Alsace. Cover and marinate in the refrigerator for at least 12 hours (preferably overnight).
Layers & Braising
- Preheat the oven to 160°C (top/bottom heat). Grease a roasting pan or Roman pot.
- Place a layer of potato slices on the bottom, lightly salt and pepper.
- Spread drained, marinated meat (with vegetables, but without bay leaf/thyme) on top.
- Top with onion rings, leeks, carrot slices and parsley.
- Finish with the remaining potatoes, salt lightly and grate nutmeg over it.
- Pour in the broth and marinade (without herb sprigs), cover with flakes of lard.
- Close with the lid and braise for about 2.5 hours.
Serve
- Place the baeckeoffe directly in the pot on the table, serve sprinkled with chives.
Recommended Accompaniments
- Fresh lamb’s lettuce with walnuts
- Alsatian farmhouse bread
- Mustard selection (grainy, Dijon)
