Alsace Baeckeoffe
"Alsace Baeckeoffe" - a festive French casserole dish with pork, potatoes and vegetables, marinated with white wine.
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).
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November 22, 2023(c) by Angelika Kreitner-Beretits / Vienna Sunday Kitchen
https://www.vienna-sunday.kitchen/baeckeoffe-alsace-bake-oven/