Alsatian Baeckeoffe

Three types of meat that fall apart with a fork, marinated for 24h and slow-cooked. The potatoes are meltingly soft, soaked in a clear and fragrant white wine broth.

• Prep time: 45 min
• Cook time: 180 min
• Difficulty: Medium
• Calories: 1071
• Protein: 63 g
• Carbs: 80 g
• Fat: 49 g

Ingredients

• 333.3 g Beef chuck ( in 4cm cubes )
• 333.3 g Pork shoulder blade ( in 4cm cubes )
• 333.3 g Lamb shoulder ( in 4cm cubes )
• 1 kg Potato ( sliced )
• 200 g Carrot ( sliced )
• 2 piece Onion ( sliced )
• 1.3 piece Leek ( sliced )
• 500 ml Dry white wine
• 2 piece Garlic ( crushed )
• 0.7 piece Bouquet garni
• 1.3 piece Clove
• 6.7 piece Black peppercorns
• 10 g Gray sea salt
• 133.3 g Wheat flour ( for the seal )
• 66.7 ml Mineral water
• 3.3 piece Juniper berries ( lightly crushed )

Instructions

1. Meat marinade

   Cut the beef, pork, and lamb into large 4cm cubes. In a large container, pour the dry white wine, add a sliced onion, crushed garlic, bouquet garni, cloves, juniper berries, and peppercorns. Submerge the meat and let marinate in a cool place for 24 hours.

2. Vegetable preparation

   Peel the potatoes and carrots. Cut them into 3mm thick slices. Thinly slice the leeks and the remaining two onions. The vegetables should be cut regularly for even cooking.

3. Assembling the terrine

   In a terracotta dish, arrange a thick layer of potatoes and carrots. Salt. Add the drained marinated meats. Cover with the remaining vegetables. Pour the filtered marinade halfway up.

4. Sealing the dish

   Mix the flour with a little water to obtain a firm dough. Form a roll and place it on the rim of the dish. Put the lid on and press to seal hermetically. This is the secret to meat that stays juicy.

5. Slow cooking

   Bake at 160°C for 3 hours. The steam remains trapped, and the flavors concentrate. Upon removal, break the dough crust in front of the guests to release the aromas of wine and braised meat.

Chef's tips

• Choose waxy potatoes that hold their shape during long cooking.
• The clay pot is essential for slow, even heat distribution.
• Don't rush: the longer and gentler the cooking, the more tender the meat.

Storage

Keeps for 3 days in the refrigerator. It tastes even better when gently reheated the next day.