Photograph of the finished Baeckeoffe

France · Thịt hầm khoai tây kiểu Alsace

Baeckeoffe

3 hr 30 min Hands-on time + 8 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef Beef 9.9 oz
  • Photograph of Pork Pork 9.9 oz
  • Photograph of Lamb Lamb 9.9 oz
  • Photograph of Potato Potato 2.2 lb
  • Photograph of Onion Onion 4
  • Photograph of Leek Leek 2 stalks
  • Photograph of White wine White wine 1 ⅔ cups
  • Photograph of Carrot Carrot 2
  • Photograph of Garlic Garlic 4 cloves
  • Photograph of Bay leaf Bay leaf 2 leaves
  • Photograph of Thyme Thyme 0.1 oz
  • Photograph of Flour Flour 4.2 oz
  • Photograph of Salt Salt 0.3 oz
  • Photograph of Black pepper Black pepper 2 g

Method

  1. 1 Cut the beef, pork, and lamb into cubes, marinate them with Riesling white wine, onions, garlic, bay leaves, and thyme, and refrigerate overnight.
  2. 2 Slice the potatoes, carrots, and leeks into thin, even slices.
  3. 3 Arrange alternating layers of potatoes, marinated meat, and vegetables in the ceramic pot, finishing with a layer of potatoes on top.
  4. 4 Pour in the marinade until it covers two-thirds of the meat, then season with salt and pepper.
  5. 5 Knead the flour with water to form a dough strip, seal the rim of the pot with it, then simmer at 160°C for 3 hours.
  6. 6 Break the edges of the powder right at the dining table to preserve the full aroma when you open the lid.

With an appliance

  • Oven 3 hr

    Replace step 5: keep the rim of the ceramic pot sealed and simmer in the middle rack of the oven at 170 degrees for 2 hours and 30 minutes; do not open the lid midway so that the layers of meat and potatoes cook through using the steam from the marinade.

Start cooking