Baeckeoffe
A traditional Alsatian stew made with a mix of meats (usually beef, pork, and lamb) marinated in white wine and baked with potatoes and vegetables.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Baeckeoffe, meaning 'baker's oven' in Alsatian dialect, originates from Alsace, a region with a history of both French and German influence. It was traditionally a dish prepared by women on Mondays, laundry day, who would prepare the ingredients and leave the casserole with the baker to slowly cook in his cooling bread oven. This allowed them to take care of their chores without worrying about cooking.
Baeckeoffe is deeply embedded in Alsatian culture, representing resourcefulness, community, and culinary heritage.
Community Dish
The practice of taking the Baeckeoffe to the baker reflects the strong sense of community in Alsatian villages. It highlights the communal use of resources and the reliance on shared facilities.
Laundry Day Tradition
The connection to laundry day underscores the dish's practicality and its role in easing the burden of household chores for women.
Celebratory Meal
While traditionally a Monday meal, Baeckeoffe is also served during special occasions and family gatherings, symbolizing warmth, hospitality, and Alsatian identity.
Regional Pride
Baeckeoffe is a source of regional pride, showcasing Alsatian culinary traditions and ingredients. It is often featured in local restaurants and festivals.
Baeckeoffe offers a rich and savory flavor profile, deeply infused with white wine and aromatic herbs.
The combination of beef, pork, and lamb creates a complex meatiness, complemented by the subtle sweetness of potatoes and leeks. The white wine marinade, typically Riesling or Sylvaner, tenderizes the meat and imparts a distinctive acidity and floral aroma. Herbs like thyme, bay leaf, and parsley contribute earthy and fragrant notes. The long, slow cooking process allows the flavors to meld and intensify, resulting in a hearty and comforting casserole.
Meat Selection
Choose high-quality cuts of beef, pork, and lamb that are well-marbled for optimal flavor and tenderness. Consider using shoulder or chuck for beef, belly or shoulder for pork, and leg or shoulder for lamb.
Wine Choice
Select a dry, crisp Alsatian white wine such as Riesling or Sylvaner. Avoid overly sweet or oaky wines, as they can overpower the other flavors.
Marinating Time
Marinate the meat for at least 24 hours, or up to 48 hours, to allow the flavors to penetrate and the meat to tenderize.
Slow Cooking
Cook the Baeckeoffe at a low temperature (around 300°F/150°C) for several hours to ensure that the meat is tender and the flavors are well-developed.
Sealing the Casserole
Traditionally, the casserole dish is sealed with a dough made of flour and water to create a tight seal, preventing moisture from escaping and ensuring even cooking. While optional, this technique enhances the flavor and texture of the dish.
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