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Traditionally cooked in the baker’s oven (Alsatian “baeckeoffe”), the Alsatian stew blends harmoniously three meats – beef, lamb, pork – long simmered in a white wine from Alsace with potatoes, leeks, carrots, onions and spices.
Prepared the day before, this was the dish of the laundry day at a time when housewives occupied themselves in the laundry. They dropped their terrine in the morning at the bakery and got it back before dinner, hot and steaming.
- Potatoes, 1.5 Kg
- Shoulder of lamb, 1.2 KG
- 1L Riesling or fruity white wine
- 2 onions
- 1 leeks
- 4 carrots
- Olive oil 25 cl
- 4 Bay leaf
- 4 Cloves
- 4 juniper berries
- 1 fresh tarragon
- 1 fresh rosemary
- 1 fresh thyme
- 4 cloves of garlic
- Fresh tarragon
- Water (for closing) 25 cl
- Flour (for closing) 500g
Realization of Baeckeoffe
Peel and cut the potatoes into slices 5mm. Peel the onions and leeks, cut in thin strips. Peel the carrots and cut into thin slices
Mix the onions, carrots and leeks
Preheat oven to 220 ° C
Take a large bowl and put in the baeckeoffe dish bay leaves, cloves, juniper berries and white wine. Lay a first layers ofpotatoes. Add a layer of vegetables. Add the fresh herbs (thyme, tarragon, rosemary), garlic and olive oil.
Add the meat cut into chunk (2 to 3 cm square). Add a layer of vegetables. Add a layer of potatoes. Add the remaining vegetables. Add the remaining potatoes and wet up with water.
Place the lid on the pot. Mix water and flour, making a big sausage with the paste obtained. Seal the lid on the pot with that dough.
Bake for 3H.
Here it is, ready, serve your baeckeoffe with a good salad and lots of love.