Alsatian Baeckeoffe with Pork, Lamb, and Beef

A classic Alsatian stew with marinated pork, lamb, and beef, layered with potatoes and onions, and cooked in white wine in an earthenware dish.

Prep Time

45 minutes

Total Time

3 hours 45 minutes

Calories

750 kcal

Difficulty

Medium

Equipment

3 items

Cost

£4.42/serving

Season:

☀️ Summer

Meal Type:

Dinner

Cuisine:

British

Main Ingredient:

Beef•Pork•Lamb

Ingredients

Servings

500gBoneless pork shoulder(Cut into 1-inch cubes)

£4.00

500gBoneless lamb shoulder(Cut into 1-inch cubes)

£6.50

500gBeef chuck roast(Cut into 1-inch cubes)

£5.50

750mlDry white wine(Riesling or Sylvaner are traditional)

£7.00

2Yellow onions(Thinly sliced)

£0.80

1.5kgPotatoes(Waxy potatoes, peeled and thinly sliced)

£1.20

4clovesGarlic(Minced)

£0.30

2Bay leaves(Fresh or dried)

£0.10

6Juniper berries(Crushed)

£0.20

2tspThyme(Dried)

£0.25

2tbspParsley(Chopped, for garnish)

£0.30

2tbspAll-purpose flour(For thickening)

£0.05

2tbspButter(Softened, for thickening)

£0.20

2tspSalt(To taste)

£0.01

1tspBlack pepper(Freshly ground, to taste)

£0.10

Total Cost

£26.51

£4.42 per serving

Instructions

1.
In a large bowl, combine the pork, lamb, and beef. Add 1/2 cup of the white wine, minced garlic, bay leaves, juniper berries, thyme, salt, and pepper. Mix well, cover, and refrigerate for at least 4 hours, or preferably overnight, to marinate.
2.
Preheat the oven to 300°F (150°C).
3.
In an earthenware casserole dish (Baeckeoffe pot), layer the ingredients as follows: Start with a layer of sliced onions, then a layer of sliced potatoes, then half of the marinated meat. Season lightly with salt and pepper. Repeat the layers with the remaining onions, potatoes, and meat. Top with a final layer of potatoes.
4.
Pour the remaining white wine over the layers, ensuring that the liquid almost covers the top layer of potatoes. If needed, add a little water or broth to bring the liquid level up.
5.
In a small bowl, mash together the softened butter and flour to make a beurre manié.
6.
Dot the top of the casserole with the beurre manié to help thicken the sauce during cooking.
7.
Cover the casserole dish tightly with its lid or a double layer of aluminum foil. If using aluminum foil, ensure it's well-sealed to prevent steam from escaping.
8.
Bake in the preheated oven for 3 hours, or until the meat is very tender and the potatoes are cooked through.
9.
Remove the casserole from the oven and let it rest for 10-15 minutes before serving.
10.
Garnish with chopped fresh parsley before serving.

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My Notes

Nutrition Information

Nutrition per serving (583g)

750 kcal / 3138 kJ

Carbs

35g

13% of RDA

Fat

35g

50% of RDA

Protein

55g

110% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

6 g

7% of RDA

Sodium

600 mg

26% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

Using an earthenware pot is essential for the traditional flavor and texture of Baeckeoffe. If you don't have one, you can use a heavy-bottomed Dutch oven.

Adjust the amount of white wine depending on the size of your casserole dish. You want the liquid to almost cover the top layer of potatoes.

You can add other vegetables to the stew, such as carrots, leeks, or celery.

For a richer flavor, you can brown the meat before marinating it.

Baeckeoffe is even better the next day, as the flavors have had time to meld together.

Cooking Equipment

Large bowl

Earthenware casserole dish (Baeckeoffe pot)

Oven

Wine Pairings

No wine pairing suggestions available for this recipe.

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