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Baeckeoffe served with fresh bread
Authentic Alsatian Baeckeoffe meat and vegetable stew

Baeckeoffe

Author: Flavelo
Recipes Main Courses
'Baeckeoffe' means 'baker's oven'. Historically, Alsatian women would take the meat and vegetables assembled in an earthenware pot to the baker on laundry day (Monday) so that it could slow-cook for hours in the cooling oven after the bread was baked. This dish is a textbook example of slow cooking: the three types of meat and wine steam unite in a sealed space, yielding a tender and juicy result.
🕒 Prep Time 30 mins
🍳 Cook Time 3 hrs
⌛ Total Time 15 hrs 30 mins
🍽️ Servings 6 servings
🔥 Calories 700 kcal
🌍 Cuisine French (Alsatian)

Ingredients

Equipment Needed

  • Large ceramic casserole dish with lid (Terrine)
  • Chopping board
  • Knife

Allergen Information

⚠️ Sulphites (in wine)
⚠️ Gluten (in sealing dough)

Instructions

1 ✓

The day before, cut the meats into 3-4 cm cubes. Mix with the wine, half of the sliced onions, crushed garlic, and spices. Refrigerate for 12-24 hours.

Tip: The acidity of the wine starts to tenderise the meat fibres (denaturation), and the flavours penetrate deeply.
2 ✓

The next day, preheat the oven to 170°C. Grease the ceramic dish with the duck fat.

Tip: Duck fat provides a richer flavour and better heat transfer than oil.
3 ✓

Peel and slice the potatoes and carrots into rounds. Layer the dish: potatoes on the bottom, then the drained meat, followed by the vegetables (carrots, leeks, remaining onion), and finally potatoes again. Salt the layers.

Tip: Layering ensures the juices from the meat flavour the bottom potatoes, while the top layer steams.
4 ✓

Pour over the marinade. Make a playdough-consistency dough from the flour and water, roll it into a long rope, and seal the edge of the pot with it, then press on the lid.

Tip: This is the 'pressure cooker effect' (luting): steam stays inside, increasing pressure so the meat tenderises faster and aromas don't escape.
5 ✓

Bake for 3 hours. Break the hard-baked dough seal at the table when serving.

Tip: Over the long time, connective tissues (collagen) turn into gelatin, making the meat tender.

Recipe FAQ

Why seal the pot with water and flour?
This is the 'luting' technique. The dough hermetically seals the vessel, so steam doesn't escape but circulates, and under pressure, the flavours meld better and the meat doesn't dry out.
What wine should I use?
Traditionally Alsatian Riesling or Pinot Blanc. The acidity of the wine helps to tenderise the meat fibres.

Ingredients

  • 300 g Beef (shin or neck)
  • 300 g Pork (shoulder)
  • 300 g Lamb (shoulder)
  • 500 ml Dry white wine (Alsatian Riesling)
  • 2 pcs Onions
  • 3 cloves Garlic
  • 1 kg Potatoes (waxy variety)
  • 3 pcs Carrots
  • 1 tsp Dried thyme
  • 2 pcs Bay leaves
  • 1 tsp Salt
  • 0.5 tsp Ground black pepper
  • 2 tbsp Duck fat or Olive oil
  • 1 stalk Leek
  • 100 g Plain flour (for sealing)
  • 50 ml Water (for sealing)