Today we’ve got one more recipe from my mother in law, namely an “Elsässer Baeckeoffe”, which can be translated with “Alsace Bake Oven”. It’s a very aromatic casserole with marinated meat (pork, beef or mutton), potatoes and vegetables. (Directly to recipe)
Actually, in my husband’s family, this stew is the typical family dish on New Years Day. But my mother in law made an exception for the blog and prepared it already. 😉
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. If you still want to prepare something, I recommend this homemade onion baguettes with wholemeal spelt flour.