Alsatian Baeckeoffe recipe, a classic to try at home | One pot wonders Ep. 3

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Chicken broth adds flavor without alcohol.

pork

🥗Healthier: turkey

💰Cheaper: chicken

Turkey is leaner, while chicken is often less expensive.

beef

🥗Healthier: lean beef

💰Cheaper: ground beef

Ground beef is more affordable and still flavorful.

lamb

🥗Healthier: lean lamb

💰Cheaper: pork shoulder

Pork shoulder is usually cheaper and provides good flavor.

Peel and slice the onion.

Peel and cut 1 kg of potatoes into thick slices and reserve them in water.

Prepare the meat by cutting pork shoulder, lamb shoulder, and beef chuck into large pieces.

Marinate the meat the day before with thyme, bay leaves, juniper berries, black pepper, salt, and garlic.

In a large earthenware pot, layer the sliced potatoes at the bottom.

Add a layer of the marinated meat on top of the potatoes.

Add some bay leaves, onions, and garlic from the marinade on top of the meat layer.

Sprinkle some salt and black pepper over the layers.

Pour the entire marinade over the layered ingredients, adding a little water if necessary.

Make a dough with flour and water to seal the pot, rolling it into a long string to create a seal around the edge of the pot.

Cover the pot with a lid and place it in a cold oven set to 150°C (approximately 300°F).

Slow cook the dish for 3 hours.

After cooking, carefully break the seal and open the pot to reveal the dish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens