DAY 2

BAECKEOFFE

by Isabelle Oberlé, Freudenberg Performance Materials

From the vibrant cuisine of India to an Alsatian cultural heritage: Traditionally, “Baeckeoffe" was prepared by the villagers and cooked in the local bakeries. They used the residual heat from the baker's oven to cook the dish. The wood-fired oven also gave it its unique taste. Next time you fancy some comfort food maybe give the "Baeckeoffe" a go!

 

Ingredients:

  • 500g pork loin
  • 500g lamb shoulder
  • 500g beef shoulder
  • 1kg of potatoes
  • 250g of onions
  • salt & pepper

 

Marinade

  • 2 cloves of garlic
  • 1 onion
  • 1 “bouquet garni” (mixed herbs, e.g. bay leaves, thyme, etc.)
  • 1 bottle of white wine, preferably “Riesling”

 

Pie Crust

  • 300g flour

Instructions:

The day before:

Cut the meat into large cubes and put them in 50cl of wine together with the
peeled garlic, the onion (cut into slices), the bouquet garni, salt and pepper. Leave
it in the fridge for 24 hours to marinate.


The next day:

Prepare the pie crust to seal the terrine: In a bowl, mix the flour gradually with
15cl of water until a dough has formed.

Cut the potatoes into slices, each 3 to 5mm thick. In the terrine, start with a layer
of half of the potatoes, then a layer of half of the marinated meat. Continue with
a layer of sliced onions then repeat with the rest of the ingredients. Season with
salt and pepper and fill the terrine with the rest of the marinade sauce. Top it with
the rest of the white wine until the meat is covered.

Roll out the dough and put it on top of the terrine to form a sealing layer between
the meat and the lid of the terrine. Put it in a preheated oven (170°C) for two and
a half hours.

A green salad goes well with the dish. If you like vegetables, you can also add
some carrots and leeks to the marinade and then to the terrine.

 

Download the recipe