Difficulty Level: easy
Baeckeoffe is a classic dish from the Alsace region, known for its rich layers of meat, potatoes, and onions. These ingredients slowly cook together until tender and full of fantastic flavor.
This is the kind of hearty meal that’s both comfort food and filling. From the first bite, the white wine marinade shines through, giving it a deep and savory taste.
This recipe uses pork, beef, and lamb, which makes each serving especially filling. As everything cooks low and slow, the meat becomes soft, the potatoes soak up the flavorful juices, and the vegetables turn wonderfully soft.
In many ways, it’s a simple dish, but the long marinating time and slow bake help create something that feels special. Check out the ingredients and cooking steps below.
Baeckeoffe Ingredients
- 1 lb of pork shoulder, cubed
- 1 lb of beef chuck, cubed
- 1 lb of lamb shoulder, cubed
- 3 cups of dry white wine
- 2 cups of sliced onions
- 2 garlic cloves, minced
- 3 bay leaves
- 1 teaspoon of black peppercorns
- 1 tablespoon of chopped fresh thyme
- 4 cups of sliced potatoes
- 2 tablespoons of olive oil
- Salt to taste
- Pepper to taste
- 1 cup of carrots, sliced
- 2 tablespoons of parsley, chopped
Baeckeoffe Instructions
- Place the pork, beef, and lamb in a large bowl.
- Add the white wine, sliced onions, garlic, bay leaves, peppercorns, and thyme.
- Cover the bowl and leave it in the fridge for at least 12 hours, or overnight if possible, so the flavors have time to develop.
- When you are ready to cook, heat your oven to 325°F (163°C).
- Rub the inside of a clay pot or Dutch oven with olive oil to help stop the ingredients from sticking as they cook.
- Arrange half of the sliced potatoes across the bottom of the pot.
- Spoon in half of the marinated meat mixture, using a slotted spoon so the liquid stays behind in the bowl for now.
- Scatter the sliced carrots over the meat layer.
- Add the rest of the meat on top, then finish with the remaining potatoes.
- As you add each layer, season with salt and pepper.
- Pour the reserved marinade evenly over everything in the pot.
- Cover tightly with the lid or seal well with foil.
- Put the pot in the oven and bake for 3 hours, or until the meat is very tender and the potatoes are cooked through.
- Take the pot out of the oven and let it rest for about 10 minutes before removing the lid. This helps the flavors settle and makes serving easier.
- Sprinkle with chopped fresh parsley and serve while hot.