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> Recipes
Baeckeoffe (meat stew)
24 hours of marinating
30 minutes of preparation
3 hours of cooking
Ingredients
500 g (1 lb) boneless beef topside, brisket or chuck – 500 g (1 lb) boneless pork shoulder or loin – 500 g (1 lb) boneless shoulder of sheep or lamb – 1 pork tail and 1 pork trotter (optional) – 250 g (½ lb) onions – 1 large carrot - 2 cloves garlic – 1.5 kg (3 lb) potatoes – 2 leek whites – ½ litre (2 cups) Riesling or Sylvaner – 1 bouquet garni of thyme, bay leaves, and sage, tied with a string – ground cloves – salt and pepper - flour
Preparation
• Make a marinade by mixing the wine, the leek whites, a few onions, the carrot sliced in rounds, the bouquet garni and the spices.
• Chop the meat and marinate it in the above mixture for 24 hours in the refrigerator.
• Preheat the oven to 210 °C (thermostat 7 - 410°F).
• Peel and slice the potatoes, cover the bottom of a terrine with them and add salt and pepper.
• Slice the remaining onions, place them on top of the first layer and add salt and pepper.
• Place the meat on top of the onions and add salt and pepper.
• Remove the herbs and vegetables from the marinade liquid.
• Pour the marinade liquid, the rest of the white wine and a little water over the three layers until the level reaches the middle of the terrine.
• Add the marinade herbs, plus salt and pepper.
• Make dough with the flour and water and use it to seal the terrine’s lid.
• Put in the oven and bake for at least 3 hours (the longer it cooks, the better the Baeckeoffe will be).
Most suitable wine
Crémant d'Alsace, Riesling or Gewurztraminer
