Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, baeckoeffe (adapted ver.). One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Great recipe for Baeckoeffe (adapted ver.). Baeckoeffe is a traditional Alsacien dish made with three kinds of meat and some vegetables (basically potatoes and onions but I also add carrots and mushrooms). I lived in Germany, near the French border and Baeckeoffe is a very traditional ALSATIAN dish.
Baeckoeffe (adapted ver.) is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. Baeckoeffe (adapted ver.) is something which I have loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have baeckoeffe (adapted ver.) using 11 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Baeckoeffe (adapted ver.):
- Take 100 g pork
- Prepare 100 g beef
- Make ready 100 g lamb
- Take 1 onion
- Get 1-2 carrots
- Prepare some potatoes
- Make ready some dried garlic chips
- Take 4-5 leaves of laurel (un bouquet garni, if possible)
- Take 50-100 ml white wine
- Make ready 1 pinch black pepper
- Make ready 1 pinch salt
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. Baeckeoffe (English: "bake oven") is a casserole dish that is typical in the French region of Alsace, situated on the border with Germany.
Steps to make Baeckoeffe (adapted ver.):
- Marinate the meats in a plastic bag with some white wine, the onion, the garlic, the laurel, and the pepper for 24 hours in a fridge. Adjust the quantity of seasonings at your choice. I usually pour 50-100ml white wine, 4-5 leaves of laurel and just a pinch of salt and pepper. You can also marinate onions together with the meats.
- Cut the onion, potatoes and carrots in pieces (slices). Then put the marinated meats in an oven-safe pot and add the vegetables. Pour the rest of the white wine over them. - Laurel leaves may produce bitter taste when cooked for a long time, so if you don't like that, remove the laurel leaves before or in the middle of the cooking.
- Cover the pot. Since I don't have the Baeckeoffe pot "yet", I use a sheet of aluminum.
- Cook in the oven preheated around 160-180°C (320-350°F) for about 2 hours. My oven doesn't allow cooking more than 90 minutes, so I just leave the pot in the oven for a while after the 90-minute cooking, and then restart cooking for about 15 minutes before serving. - *Make sure you don't feel the alcohol any more when enjoying it with children.
In the Alsatian dialect, Baeckeoffe means "baker's oven". It is a mix of sliced potatoes, sliced onions, cubed mutton, beef, and pork which have been marinated overnight in Alsatian white wine and juniper berries and slow-cooked in a bread-dough sealed. The baeckeoffe is a pretty easy dish to make if its planned out before hand. You just have to prep the night before because the meat needs to marinate overnight. The only challenge we had was finding bowls big enough to hold it all since we used triple the amount of ingredients listed in the recipe.
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