Here comes a traditional Baeckeoffe recipe with pork, potatoes, leeks, carrots and white wine. The Baeckeoffe is a crowd pleaser and in my husband's family usually eaten on the first day of the new year. In this article, you will find detailed instructions with pictures.

It's the perfect dish to feed a crowd of hungry people. But as it's rather spicy and aromatic, and marinated with white wine, it may not so much to be to a kid's tasting...

The "baker's oven" is originally from the Alsace, France. In former times, the housewifes made it on mondays. As mondays where the day to do the laundry, they had no time to cook. So they prepared the casserole in advance and brought it to the baker to bake it in his oven for them. This is why the "backeoffe" was the typical "monday dish" for the Alsace families...

Tipps for the preparation of the Alsace Baeckeoffe:

Meat and vegetables have to be prepared in advance, best on the day before. This means you have to plan a bit and can not prepare this dish spontaneously. 🙂

Per person, you can calculate with around 150-250 g of meat. (5-9 oz / 0.3-0.5 lb) In this recipe, we used 1,5 kg of meat (53 oz / 3.3 lb) for 6 persons, but I think there where some leftovers.

The Baeckeoffe is very aromatic and spicy, so I would recommend some baguettes as a side dish. This way you don't have to prepare a second dish, because vegetables and potatoes are already included in the casserole.

Alsace Baeckeoffe

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"Alsace Baeckeoffe" - a festive French casserole dish with pork, potatoes and vegetables, marinated with white wine.

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Portionen portions

Autor Angelika Kreitner-Beretits

Zutaten

1,5 kg tenderloin pork, beef or mutton (~53 oz / 3.3 lb)
8 carrots
2 leeks
4 garlic cloves
10 potatoes medium size, waxy
1-2 bottles white wine
10 black peppercorns
2 laurel leafs
2-4 pimento seeds
2 onions
butter or margarine
salt
pepper
1-2 tablespoon thyme
1-2 tablespoon basil dried
1-2 tablespoon savory dried
1-2 cups Creme fraiche

Anleitung

Cut small the meat, leeks and carrots and put in a casserole or bowl. Pour with white wine until covered.
Peel and press the garlic cloves. Add to the meat and veggie mix, together with the pimento seeds, pepper corns and the laurel leafs. Let rest in the fridge for a few hours or overnight.
Grease a casserole (or clay pot) with butter. Preheat the oven to 220°C (~430 °F).
Cut the onions into rings. Peel the potatoes and slice them. (About as thick as a thumb.) If you store the peeled potatoes in a bowl of cold water, they will not get brown.
Now, layer by layer, put the marinated meat, the onions, the potatoes and the marinated vegetables into the casserole.
Start with a layer of meat and finish with a layer of vegetables on top.
Salt and pepper every layer, and add basil, thyme and savory. Especially on the layers with meat and potatoes.
Pour the marinade with the pepper corns and pimento seeds over the casserole. Add the laure leafs at the sides of the casserole, so that the aroma can spread more evenly. Pour another half bottle of white wine.
Cover and put in the oven. After 40-60 minutes in the oven, reduce the heat (depending on your oven, to ~120°C/250°F). Bake for another 60-90 minutes. Before serving, mix with creme fraiche (or sour cream).