Description
Baeckeoffe (Baeckeoffe) is a dish of Alsatian cuisine. Alsace - East of France, has experienced the strong influence of German neighbours. In the Alsatian kitchen is a beautiful combination of profusion and simplicity of rustic German cuisine with French finesse and elegance. Alsatian cuisine is a family and happily welcoming. It involves a crowded festive meal. So, baeckeoffe... To Haute cuisine, this dish has nothing to do, probably Sunday the food of the common people, is literally translated "pot Baker".
Ingredients
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Pork
300 g
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Beef
300 g
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Lamb
300 g
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Potatoes
600 g
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Onion
2 piece
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Carrots
200 g
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Garlic
2 tooth
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Salt
-
The mixture of peppers
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Bay leaf
2 piece
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Parsley
-
Celery leaf
-
Marjoram
0.25 tsp
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Thyme
0.25 tsp
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Dry white wine
300 ml
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Pear
2 piece
Cooking
It is quite clear that there can be a strict recipe for this dish. For cooking meat should be marinated in advance. Medium-sized pieces cut the flesh of pork, lamb and beef.
Add coarsely chopped onion, crushed garlic finely cut rings and carrots.
Add salt, all of the above seasonings: pepper, thyme, marjoram, Bay leaf and the bunch of greens. Pour a dry white wine.
Mix all and put in a cold place for a day to marinate meat.
Take a pan, put layers of meat with vegetables, add chopped onion and bunch the rest in a marinade of green.
Krupnosortnyj put on top of potatoes. The original is even put on top of a quartered pear.
Pour the remaining marinade. Cover the pot with foil (and in some sources even recommend to glue the lid to the pot with dough), cover with a lid and put in heated to 180 degrees oven for 2-2.5 hours.
Baeckeoffe served hot in the same form in which the dish was cooked. Bon appetit!
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