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Wein zum Essen Baeckeoffe mit Fleisch, Kartoffeln, Gemüse & Pinot Gris d’Alsace im elsässischen Stil

Baeckeoffe – Traditional Alsatian stew

The Baeckeoffe is probably the most rustic stew classic in Alsace. Various types of meat, potatoes, vegetables, aromatic herbs and good white wine are braised in the oven with a lot of patience until everything melts tenderly and fragrant on the tongue. Authentic, filling and elegant at the same time - a feast that thrives on rustic conviviality and offers the highest level of enjoyment with the right wines.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours 10 minutes
Course Stew, Main course, Classic
Cuisine Alsatian, French, Regional
Servings 2 Persons
Calories 780 kcal

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)

Nutritional values per portion

Calories: 780kcalCarbohydrates: 48gProtein: 48gFat: 41g
Keyword Baeckeoffe, Alsace, Meat, Pinot Gris, Potatoes, Dutch oven, Wine accompaniment
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