Baeckeoffe Recipes

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BAECKEOFFE (MEAT AND POTATOES CASSEROLE)

Baeckeoffe is the Alsatian word for "baker's oven". The women of the region would bring their stew pots to the baker on washing day and when he was finished with his baking, he would put the pots into his oven. They would cook for many hours until the women, finished with the washing, would come to retrieve them. Recipe time does not include 12 hour marinating time.

Provided by Member 610488

Categories     < 30 Mins

Time 23m

Yield 4-6 serving(s)

Number Of Ingredients 16



Baeckeoffe (Meat and Potatoes Casserole) image

Steps:

  • Place the meats in a large bowl with the onions, carrots and garlic. Add the thyme, bay leaves, parsley, cloves, peppercorns and salt. Pour the wine over and stir. Place in the refrigerator and allow to marinate 12 hours, stirring occasionally.
  • Preheat oven to 375°F.
  • Peel and wash the potatoes and cut into 1/4 inch slices. Drain the meat, reserving the vegetables and the marinade. Arrange a layer of the potatoes in a 2 qt flameproof, earthenware pot with tight fitting lid. Scatter some vegetables from the marinade over the potato layer, then add a layer of meat. Continue alternating layers, finishing with a layer of potatoes. Pour the marinade over the potatoes.
  • Lutage - This is the method of sealing the lid so that no evaporation can take place. In a small bowl, mix enough water with the flour to produce a smooth, thick paste. Roll it into a long sausage shape and place it around the edge of the pot. Place the lid firmly on the pot, pressing down to ensure a perfect seal.
  • Bake for 3 hours. Remove the pot from the oven and break the circle of pastry. Carefully remove the lid. Serve the baeckeoffe directly from the pot with a loaf of crusty bread.

Nutrition Facts : Calories 1739.1, Fat 91.3, SaturatedFat 35.6, Cholesterol 342, Sodium 357.7, Carbohydrate 104.2, Fiber 9.4, Sugar 9.3, Protein 102.1

1 1/2 lbs boneless pork shoulder, cut into 1 inch cubes
1 1/2 lbs boneless lamb shoulder, cut into 1 inch cubes
1 1/2 lbs lean stewing beef, cut into 1 inch cubes
3 large onions, thinly sliced
2 carrots, thinly sliced
2 garlic cloves, crushed
1/2 bay leaf
1 sprig fresh thyme, chopped (leaves only)
1/2 cup fresh parsley, chopped
2 whole cloves
10 black peppercorns
2 cups riesling wine or 2 cups white wine
3 lbs baking potatoes
salt, to taste
2/3 cup all-purpose flour
1 loaf French bread (optional)

POTATO, TURNIP, AND SPINACH BAECKEOFFE

This is a vegetarian entree from Cooking Light Magazine. Translated from the Germanic Alsatian dialect, baeckeoffe means "baker's oven," as it was traditionally a dish that was brought to the local baker to cook in his oven. It's rich, warm and delicious comfort food! It is a bit time consuming so it's best to make on the weekend when you have a bit more time. I'm printing the recipe as is from my magazine, however to save time I used two separate pans at the same time so that I could get the carmelizing of the onions while reducing down the mushrooms.

Provided by Cheri in Healdsburg

Categories     One Dish Meal

Time 1h45m

Yield 1 1 1/4 cup, 4 serving(s)

Number Of Ingredients 17



Potato, Turnip, and Spinach Baeckeoffe image

Steps:

  • Preheat oven to 350°.
  • Melt butter in a large nonstick skillet over medium-high heat.
  • Add mushrooms to pan, and sauté 2 minutes or until lightly browned. Stir in garlic; sauté 30 seconds. Add wine; cook 2 minutes. Add parsley, thyme, and 1/4 teaspoon pepper. Cover, reduce heat, and simmer 10 minutes. Uncover and cook 6 minutes or until liquid almost evaporates. Remove from heat; discard thyme. Add cream cheese, stirring until cheese melts. Remove mushroom mixture from pan. Wipe pan clean with paper towels.
  • Heat pan over medium-high heat. Coat pan with cooking spray. Add onion; saute for 5 minutes, stirring frequently. Reduce heat to medium; continue cooking for 15 minutes or until deep golden brown, stirring frequently. Set aside.
  • Coat a 6-cup baking dish with cooking spray. Arrange potato slices in dish, and top with spinach. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon black pepper evenly over spinach.
  • Spoon the mushroom mixture over black pepper, and arrange turnip slices over mushroom mixture. Top with caramelized onions; sprinkle with remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, and tarragon.
  • Pour whipping cream over tarragon, and sprinkle evenly with Gruyère cheese. Cover and bake at 350° for 40 minutes. Uncover and bake an additional 20 minutes or until vegetables are tender and cheese begins to brown.

Nutrition Facts : Calories 361.4, Fat 15.2, SaturatedFat 9, Cholesterol 48.2, Sodium 448.4, Carbohydrate 37.8, Fiber 5.7, Sugar 11.6, Protein 12.3

1 tablespoon butter
1 lb sliced mushroom cap
1 teaspoon minced garlic
1 cup white wine
2 tablespoons chopped fresh flat-leaf parsley
1 large thyme, sprig
3/4 teaspoon fresh ground black pepper, divided
2 tablespoons low-fat cream cheese
cooking spray
4 cups vertically sliced onions (about 2 medium onions)
1 (8 ounce) yukon gold potatoes, peeled and cut into (1/4-inch-thick)
2 cups packed baby spinach leaves
1/2 teaspoon salt, divided
1 (6 ounce) turnips, peeled and cut into (1/8-inch-thick)
1 1/2 teaspoons chopped fresh tarragon
1/4 cup heavy whipping cream
1/2 cup shredded gruyere cheese

BAECKEOFFE / LAUNDRY DAY STEW OF BEEF, PORK, AND LAMB

Provided by Hubert Keller

Categories     Soup/Stew     Christmas     Winter     Christmas Eve     Mandoline

Yield Serves 10

Number Of Ingredients 15



Baeckeoffe / Laundry Day Stew of Beef, Pork, and Lamb image

Steps:

  • In a large bowl or very large plastic bag with a secure seal, mix together the onions, leeks, carrot, garlic, bay leaves, juniper berries, thyme, parsley, wine, beef, pork, lamb, 1 1/2 teaspoons salt, and 1 teaspoon pepper. Mix well, seal, and refrigerate for at least 12 hours and up to 24 hours. Mix the meats and marinade occasionally; if they are in a bag, just turn it over once or twice.
  • When ready to cook, preheat the oven to 350°. Smear the olive oil all over the bottom of a 6- or 8-quart Dutch oven.
  • Peel the potatoes if you like; using a mandoline, slice them thinly and season well with salt and pepper. Do not wash the potatoes after slicing. The potato starch thickens the broth. Cover the bottom of the pot with half of them. Strain the solids and meat from the marinade, reserving both separately. Spread the meats and vegetables on top of the potatoes and then top with the remaining potatoes. Carefully pour the reserved marinade over the potatoes. If the liquid does not cover the top of the potatoes, add more wine or water until they are just covered.
  • Cover the pot and bring the stew to a gentle simmer on top of the stove. Place the pot in the oven and bake until the meats are very tender, about 3 1/2 hours. Serve, directly from the casserole, in warm, generously sized soup plates.

2 medium yellow onions, finely chopped
2 small leeks, white and pale green parts, finely chopped
1 large carrot, peeled and finely chopped
2 or 3 cloves garlic, very finely chopped
2 bay leaves
1 teaspoon whole juniper berries
1 1/2 teaspoons finely chopped fresh thyme
3 tablespoons finely chopped fresh flatleaf parsley
3 cups (one 750-milliliter bottle) dry white wine, such as an Alsatian pinot gris, plus more, if needed, for the pot
1 pound boneless beef chuck roast, cut into 1¼-inch chunks
1 pound boneless pork butt, trimmed and cut into 1¼-inch chunks
1 pound boneless lamb shoulder, trimmed and cut into 1¼ inch cubes
Sea salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
4 pounds Russet potatoes, peeled

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BAEKEOFFE (ALSATIAN MEAT STEW) RECIPE | MYRECIPES

From myrecipes.com
Servings 6
Calories 376 per serving
Published 2001-04-01
  • Combine the first 5 ingredients in a large nonreactive bowl. Place the thyme, parsley, cloves, bay leaves, and garlic on a double layer of cheesecloth to form a bouquet garni. Gather edges of cheesecloth together; tie securely. Add bouquet garni, wine, 1/2 teaspoon salt, and pepper to bowl. Toss well to coat. Refrigerate 8 to 24 hours, stirring occasionally.
  • Place one-third of the potatoes in a 3-quart casserole coated with cooking spray. Top with half of the meat mixture, and sprinkle with 1/4 teaspoon salt. Repeat the layers with one-third of the potatoes, 1/4 teaspoon salt, and the remaining meat mixture. Top with the remaining potatoes, and sprinkle with 1/2 teaspoon salt. Pour any remaining marinade (including the bouquet garni) over meat mixture. Cover and bake at 375° for 2 1/2 hours. Remove the bouquet garni, and discard.


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  • Combine meats, leek, onion, garlic and bouquet garni in a large bowl. Season with freshly ground black pepper, add wine, cover and marinate overnight in the refrigerator.
  • Preheat oven to 160C. Remove meat, vegetables and bouquet garni from the marinade, placing meat and vegetables each in separate bowls, reserving the marinade and bouquet garni. Heat 60gm butter in a large frying pan over medium heat, add meat and cook for 5 minutes or until browned all over. Transfer to a bowl.
  • Grease a 4 litre-capacity (30cm long x 23cm wide) cast-iron or ovenproof casserole dish with remaining butter. Layer one-quarter of potatoes in base and season to taste with sea salt and freshly ground black pepper. Add one-third of meat mixture, then one-third of vegetables and reserved bouquet garni, seasoning to taste. Repeat twice with remaining potatoes, meat and vegetables, seasoning to taste between layers, finishing with a layer of potatoes. Pour over reserved marinade, seal with foil, cover with lid and bake for 2½ hours or until meat and vegetables are tender. Serve immediately with salad on the side.


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Translated from the Germanic Alsatian dialect, baeckeoffe means "baker's oven," as it was traditionally a dish that was brought to the local baker to cook in his oven. It's rich, warm and delicious comfort food! It is a bit time consuming so it's best to make on the weekend when you have a bit more time. I'm printing the recipe as is from my magazine, however to save time I …
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