Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, baeckoeffe (adapted ver.). It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Baeckoeffe is a traditional Alsacien dish made with three kinds of meat and some vegetables (basically potatoes and onions but I also add carrots and mushrooms). Cut small the meat, leeks and carrots and put in a casserole or bowl. Pour with white wine until covered. Peel and mash the garlic cloves, with the pimento seeds, pepper corns and the laurel leafs, mix into the bowl.
Baeckoeffe (adapted ver.) is one of the most popular of current trending meals in the world. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. Baeckoeffe (adapted ver.) is something which I have loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have baeckoeffe (adapted ver.) using 11 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Baeckoeffe (adapted ver.):
- Prepare 100 g pork
- Get 100 g beef
- Prepare 100 g lamb
- Make ready 1 onion
- Get 1-2 carrots
- Prepare some potatoes
- Prepare some dried garlic chips
- Take 4-5 leaves of laurel (un bouquet garni, if possible)
- Take 50-100 ml white wine
- Make ready 1 pinch black pepper
- Take 1 pinch salt
A band of heavy aluminum foil will work almost as well. Baeckeoffe is a one-pot dish from the French region of Alsace containing vegetables, potatoes, wine, and three types of marinated meat - pork, beef, and lamb. The name of this typical peasant's dish is literally translated to baker's oven, as French women would leave the pots for the baker in the early morning. Baeckeoffe is that casserole; it beats all other casseroles.
Steps to make Baeckoeffe (adapted ver.):
- Marinate the meats in a plastic bag with some white wine, the onion, the garlic, the laurel, and the pepper for 24 hours in a fridge. Adjust the quantity of seasonings at your choice. I usually pour 50-100ml white wine, 4-5 leaves of laurel and just a pinch of salt and pepper. You can also marinate onions together with the meats.
- Cut the onion, potatoes and carrots in pieces (slices). Then put the marinated meats in an oven-safe pot and add the vegetables. Pour the rest of the white wine over them. - Laurel leaves may produce bitter taste when cooked for a long time, so if you don't like that, remove the laurel leaves before or in the middle of the cooking.
- Cover the pot. Since I don't have the Baeckeoffe pot "yet", I use a sheet of aluminum.
- Cook in the oven preheated around 160-180°C (320-350°F) for about 2 hours. My oven doesn't allow cooking more than 90 minutes, so I just leave the pot in the oven for a while after the 90-minute cooking, and then restart cooking for about 15 minutes before serving. - *Make sure you don't feel the alcohol any more when enjoying it with children.
The name of this typical peasant's dish is literally translated to baker's oven, as French women would leave the pots for the baker in the early morning. Baeckeoffe is that casserole; it beats all other casseroles. Beef, lamb, and pork are combined with onions, leeks, and carrots, then drowned in wine, and slowly braised for hours in the oven until just perfect. Baeckeoffeis a mix of marinated mutton, beef and pork, with mixed vegetables, marjoram, thyme & parsley. Basically any ingredients you have laying around, a typical French peasants dish.
So that is going to wrap it up with this special food baeckoeffe (adapted ver.) recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
