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Loading...Baeckeoffe is the celebrated Alsatian slow-baked casserole, traditionally assembled the night before and cooked in a sealed earthenware pot. Layers of beef, pork, and lamb mingle with potatoes and onions beneath a generous pour of dry Riesling, producing a deeply savory, wine-kissed braise that tastes like the heart of Alsace.
Prep Time30 mins
Cook Time180 mins
Total Time210 mins
Servings6
Yield6 generous servings
Nutrition Facts
Per serving (estimated)
- 620 kcalCalories
- 32 gFat
- 12 gSaturated Fat
- 38 gCarbs
- 4 gFiber
- 4 gSugar
- 42 gProtein
- 640 mgSodium
- 1180 mgPotassium
- 85 mgCalcium
- 5 mgIron
- 22 mgVitamin C
- 45 mcgVitamin A
Ingredients
For the meats
- 1 lb beef chuck, cut into 1 1/2-inch cubes
- 1 lb boneless pork shoulder, cut into 1 1/2-inch cubes
- 1 lb lamb shoulder (or veal shoulder), cut into 1 1/2-inch cubes
- 1 1/2 tsp kosher salt
- 1 tsp freshly ground black pepper
For the vegetables
- 2 lbs Yukon Gold potatoes, peeled and sliced 1/4-inch thick
- 2 large yellow onions, thinly sliced
- 4 cloves garlic, minced
- 2 tbsp duck fat or olive oil
For the braising liquid
- 1 1/2 cups dry Alsatian Riesling (or another dry white wine)
- 1 cup low-sodium beef broth
- 2 dried bay leaves
- 4 sprigs fresh thyme
- 8 juniper berries, lightly crushed
- 2 tbsp chopped fresh flat-leaf parsley
Directions
- Season the beef, pork, and lamb with salt and pepper, then toss with the minced garlic and Riesling in a large bowl. Cover and marinate in the refrigerator for at least 2 hours, ideally overnight, to develop the classic Alsatian flavor.
- Preheat the oven to 300°F (150°C). In a heavy Dutch oven or traditional Alsatian earthenware baeckeoffe pot, spread half of the sliced onions evenly across the bottom.
- Layer half of the potato slices over the onions, overlapping slightly to form a solid base. Top with half of the marinated meats, including any garlic clinging to the cubes, and scatter a portion of the remaining onions between the pieces.
- Repeat the layers with the rest of the onions, potatoes, and meat, finishing with a neat, overlapping layer of potato slices on top.
- Pour the remaining marinade wine and the beef broth down the inside edge of the pot so it seeps gently through the layers. Tuck in the bay leaves, thyme sprigs, and crushed juniper berries, then drizzle the duck fat over the top layer of potatoes.
- Cover the pot with a tight-fitting lid. For a traditional earthenware pot, seal the rim with a stiff paste of flour and water to lock in all the steam. Place on the middle rack of the oven.
- Bake undisturbed for 3 hours. Do not lift the lid. The casserole is ready when a paring knife slides easily through the potatoes and the meat yields to a fork, with a glossy, wine-rich broth pooled at the bottom.
- Remove from the oven and let rest, still covered, for 15 minutes. Skim excess fat from the surface and sprinkle with the chopped parsley.
- Bring the pot to the table and serve in shallow bowls, spooning the braising broth over each portion. Pair with crusty country bread, a crisp green salad, and a chilled glass of Riesling.
Cook’s Notes
- Marinate the meats overnight in the wine for the most authentic, deeply flavored result; this also tenderizes the lamb and pork shoulder.
- Use a true Alsatian Riesling, Sylvaner, or Pinot Gris if possible; the dry, slightly mineral white wine is the soul of the dish.
- A traditional earthenware baeckeoffe pot can be replaced by a heavy Dutch oven; seal the lid with foil if the fit is not perfectly tight.
- Baeckeoffe tastes even better the next day, so consider making it a day ahead and reheating gently in a 275°F oven.
- Juniper berries are optional but add a subtle Alsatian forest note; crush them lightly with the side of a knife before adding.
