Alsatian Baeckeoffe

• For 6 people
• Preparation time (dont cuisson) : 180 minutes
• Cooking time : 120 minutes
• Difficulty (0 to 5) : 3

Ingredients

• Marinated Meat
  • Beef : 500 grams
  • Pork : 500 grams
  • Lamb : 500 grams
  • Onion : 2 medium-sized
  • Carrot : 2 medium-sized
  • Garlic : 4 cloves
  • Bay leaves : 2 leaves
  • Thyme : 2 sprigs
  • Salt : 2 teaspoons
  • Black pepper : 1 teaspoon
  • Red wine : 500 milliliters
• Vegetable Layer
  • Potatoes : 1 kilogram
  • Onion : 1 medium-sized
  • Carrot : 1 medium-sized
  • Leek : 1 small-sized
  • Salt : 1 teaspoon
  • Black pepper : 1 teaspoon
  • Vegetable broth : 500 milliliters
• Fresh parsley : 1 handful

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Preparing the Marinated Meat
• Cut the beef, pork, and lamb into bite-sized pieces.
• Peel and chop the onions and carrots.
• Crush the garlic cloves.
• In a large bowl, combine the meat, onions, carrots, garlic, bay leaves, thyme, salt, black pepper, and red wine.
• Cover the bowl and let the meat marinate in the refrigerator for at least 4 hours or overnight.
• Preparing the Vegetable Layer
• Peel and thinly slice the potatoes.
• Peel and chop the onion, carrot, and leek.
• In a separate bowl, combine the sliced potatoes, chopped onion, carrot, leek, salt, black pepper, and vegetable broth.
• Assembling and Cooking the Baeckeoffe
• Preheat the oven to 180°C (350°F).
• Grease a large, oven-safe casserole dish.
• Layer half of the marinated meat mixture at the bottom of the casserole dish.
• Add a layer of the vegetable mixture on top of the meat.
• Repeat the layers with the remaining marinated meat and vegetable mixture.
• Cover the casserole dish with a lid or aluminum foil.
• Place the dish in the preheated oven and bake for 2 hours.
• After 2 hours, remove the lid or foil and bake for an additional 30 minutes to allow the top to brown.
• Once cooked, remove from the oven and garnish with fresh parsley.

Tips

• For the best flavor, marinate the meat overnight.
• Serve the Baeckeoffe with a side of crusty bread and a glass of Alsatian white wine.

Information

• Baeckeoffe is a traditional Alsatian dish that originated in the region of Alsace, France.
• The name "Baeckeoffe" translates to "baker's oven" in the Alsatian dialect, as the dish was traditionally cooked in a bread oven.
• This hearty dish is typically made with a combination of marinated meats, layered with vegetables and slow-cooked to perfection.