How to Make Baeckeoffe - Alsace's Signature Stew

The Baker Cooked their Stew while Alsatian Housewives Did Laundry

Feb 13, 2010
Larry Ervin

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The cooking of this border region along the Rhine River reflects a balance between the robust German gastronomy and the more subtle French cuisine.

Alsatian cuisine may seem more German than French. A typical meal might feature pork or sausage, often accompanied by sauerkraut.

Alsace is also renowned for excellent wines, especially white wines like Gevurtztraminers and Rieslings.

Baeckeoffe – pronounced "bake-eh oaf-eh" – means baker’s oven in the Alsatian dialect. Traditionally the dish was assembled at home, then taken to the local baker to cook in his hot oven for several hours.

Peasant Home Cooking

Baeckeoffe was peasant cooking: meat marinated overnight in white wine then mixed with potatoes, onions, carrot, garlic and herbs. You may see brasseries and restaurants in the region dress it up using beef and pork in addition to the lamb, and serve it with a pastry crust on top.

Alsatian Baeckeoffe Recipe

You will need: a heavy Dutch oven with a lid (or a tradition earthenware Baeckeoffe whose name became eponymous with this recipe)

Ingredients:

1 Tbsp butter
2 leeks, trimmed and chopped
1 small onion, chopped
1 clove garlic, minced
1 carrot, cut in 1/8 inch slices
1 pound lamb, cubed
1 sprig of fresh thyme (or ½ tsp dried)
4 potatoes, cubed
1 cup Riesling, Gevurtztraminer or Pinot Blanc
Salt and freshly ground black pepper to taste

Traditional Marinated Baeckeoffe Method:

The night before, mix the leeks, onion, garlic, carrot, thyme and lamb. Pour over the white wine. Add more wine, if necessary to just cover the mixture. Marinate, covered, overnight.
Preheat the oven to 350° F.
Lightly oil or butter a Dutch oven or large ovenproof casserole.
Season the potatoes with salt and pepper. Cover the bottom of the casserole with half of the potatoes.
Drain and reserve the marinade from the meat and vegetables that have been marinating. Distribute the meat over the potatoes. Then add the vegetables over the top of that. Add a final layer of the remaining potatoes.
Pour the reserved marinade over all. Add additional wine or water just to cover the top of the potatoes.
Bake, covered, until the potatoes are cooked through and the meat is tender, about 90 minutes.

Easy Baeckeoffe Method:

Preheat the oven to 350° F.
In a heavy Dutch oven over medium high flame, cook the leeks and garlic in butter until they are softened and translucent, about 8-10 minutes. Add the garlic and carrot and cook a minute longer.
Add the potatoes, lamb and thyme to the pot. Pour over the white wine, salt and pepper and toss gently.
Bake, covered, until the vegetables are tender and the lamb is cooked through, about one hour.

You may also want to try the recipe for Alsatian Braised Red Cabbage.