Baeckeoffe - Alsatian stew - recipe photographed on Mcooker: best recipes

Baeckeoffe - Alsatian stew

Category: Meat dishes

Kitchen: german

Ingredients
beef fillet, pork, lamb pulp	500 g each
potatoes	1 kg
carrot	200 g
onion	250 g
garlic	2-3 cloves
Alsatian dry wine - Riesling or Sylvaner	500 ml
a bouquet of aromatic herbs (parsley, leek, celery, thyme, marjoram)
bay leaf, salt, pepper, cloves (optional)

I bring to your attention the folk Alsatian dish Beckeoffe, which means "baker's oven" in German.
The recipe is interesting in that it is very similar to our meat stew in pots (Roast). Only the Germans cook it from pickled meat.
According to legend, every Saturday the hostesses took the backoffe to the baker. He put pots of meat and potatoes in his big oven.
While the dish was getting to its condition, the women sat out Sunday service in the church, and on the way back they took away the prepared concoction and a loaf of bread to boot.
First, cut the meat into equal pieces and prepare the marinade. I have beef with lamb
Chop the onion and garlic coarsely. We add them to the meat. We make a bouquet of greens and bay leaves - put it with the meat.
Season with pepper, salt, pour in wine (add water if necessary) and leave to marinate for 24 hours in a cold place. It turns out a very aromatic marinade.
Then we take out the meat from the marinade (filter the marinade, keep the bouquet of greens).
In a ceramic baking dish, lay in layers, alternating between potatoes, meat, onions, carrots.
Fill with marinade, cover with a lid or foil.
We put in an oven preheated to 180 * C for 2 - 2.5 hours.
Serve in the same form as the dish.
I decided to use a pressure cooker for this dish, and then bake if necessary. The dish was cooked in 35 minutes. The meat is so tender and juicy, and thanks to the marinade, different types of meat got a new taste.