Alsacian Baeckeoffe

Alsacian Baeckeoffe

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The Baeckeoffe is an ancient Alsatian dish, and its name simply means  means ‘baker’s oven’  because housewives would make  it on Sunday and deposited on Monday morning and leave it for the baker to cook on their way to the laundry. The dish was baked during the laundry and served for lunch.

Preparation time
30 min
Cooking time
2 min
Difficulty
easy
Serves
10 people
Meal cost
$$
Meal course
Dishes
Meat
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Posted on

Ingredients

Metric US
Marinade
dry white wine
75 centiliters
Diced onion
1
crushed garlic clove
1
Thyme and laurel
pepper grains
10
Plat
boneless lamb shoulder
500 grams
beef cheek
500 grams
pork shoulder
1 kilogram
pork feet (optional)
1
potatoes
1.5 Kilograms
carrots
3
Onions
2
leek
1
  1. Cut the 3 types of meat into 5 cm pieces which are left to marinate for 24 hours in the refrigerator.
  2. The next day, drain the meat and reserve the juice.
  3. Using your food-processor bowl and the big blade, slice the potatoes and the carrots then the onions.
  4. In the terrine, add a layer of onions, half of the potatoes and carrots, salt, pepper, meats, your pork leg cut in 2 pieces, salt and pepper, the other half of apples of carrots, and finish with a layer of sliced ​​leek.
  5. Season with salt and pepper then pour the marinade juice, eventually adding water to cover the last layer of vegetables.
  6. Close with the lid and place the terrine dish in a 200 ° (400 °F) oven for a minimum of 2 hours.
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Preparation time
30 min
Cooking time
2 min
Difficulty
easy
Serves
10 people
Meal cost
$$
Meal course
Dishes
Meat
Posted by
Posted on

Ingredients

Metric US
Marinade
dry white wine
75 centiliters
Diced onion
1 unit
crushed garlic clove
1 unit
Thyme and laurel
pepper grains
10 units
Plat
boneless lamb shoulder
500 grams
beef cheek
500 grams
pork shoulder
1 kilogram
pork feet (optional)
1 unit
potatoes
1.5 Kilograms
carrots
3 units
Onions
2 units
leek
1 unit
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