Alsatian Baeckeoffe | French Bistro Recipe

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine maintains the flavor profile without alcohol.

beef

🥗Healthier: turkey

💰Cheaper: chicken

Turkey is leaner, while chicken is often less expensive.

pork

🥗Healthier: lean pork

💰Cheaper: pork shoulder

Pork shoulder is more affordable and flavorful.

lamb

🥗Healthier: beef

💰Cheaper: pork

Beef can be a healthier option, while pork is usually cheaper.

Marinate the beef, pork belly, and lamb in white wine for 24 hours, using Alsatian white wine like Riesling or Silvana.

Add fresh thyme, rosemary, black peppercorns, allspice berries, juniper berries, and a pig trotter to the marinade.

Chop the vegetables: leek, red onion, carrots, garlic, and shallots.

Keep the potatoes whole instead of slicing them.

Mix the chopped vegetables together.

Separate the meat from the marinade, preserving the marinade.

Preheat the oven to 320°F (160°C).

Use an ancient French clay pot called a 'Dobe' for cooking.

Add the marinade with herbs and spices to the pot.

Layer the vegetables and pig trotter in the pot, followed by a layer of meat and then potatoes.

Repeat the layering process with more meat and potatoes.

Add 1.5 tablespoons of coarse sea salt on top.

Pour in a total of 2 bottles of white wine.

Seal the pot with aluminum foil.

Cook in the oven for about 4 hours on very low heat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens