Recipe : Alsacian Baeckeoffe

Please help us understand why this content is inappropriate and shouldn't be there

Does not fit the recipe This is not a recipe picture Obscene, pornographic, violent/inappropriate photo for this site

Submit

Share your picture

Share your masterpiece with the community!
.jpg, .png files accepted, 2 Mo max.

The User is responsible for its contents and must ensure the possession of all intellectual and industrial property rights, or otherwise, the authorizations and licenses relating to the elements that it uses, disseminates and publishes on this site.
It is not possible to use a logo/image without any rights or an advertisement.
The User is informed that any allegation or imputation of a fact which affects the honor or the reputation of the person or the body to which the act is attributed constitutes defamation.
Slanderous, abusive or racist statements about a person, can lead to a ban and criminal prosecution. Obscene, pronographic and violent content is also prohibited.

For further information on our terms of Use et Privacy, please click here.

(0 votes, average: 0.00 out of 5 )
Please login or create an account to leave a review.

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
Posted by: meremichele
Posted on: Sunday February 11th, 2018

Ingredients

Metric US

dry white wine: 75 centiliters; 3.13 cups
Diced onion: 1; 1
crushed garlic clove: 1; 1
Thyme and laurel
pepper grains: 10; 10

Cut the 3 types of meat into 5 cm pieces which are left to marinate for 24 hours in the refrigerator.
The next day, drain the meat and reserve the juice.
Using your food-processor bowl and the big blade, slice the potatoes and the carrots then the onions.
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.
Season with salt and pepper then pour the marinade juice, eventually adding water to cover the last layer of vegetables.
Close with the lid and place the terrine dish in a 200 ° (400 °F) oven for a minimum of 2 hours.