Baeckeoffe Recipe

Ingredients

• 500g (1.1 lb) beef, cubed 500g (1.1 lb) beef, cubed
• 500g (1.1 lb) lamb, cubed 500g (1.1 lb) lamb, cubed
• 500g (1.1 lb) pork, cubed 500g (1.1 lb) pork, cubed
• 1kg (2.2 lb) potatoes, sliced 1kg (2.2 lb) potatoes, sliced
• 2 onions, thinly sliced 2 onions, thinly sliced
• 2 carrots, sliced 2 carrots, sliced
• 2 leeks, sliced 2 leeks, sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 4 sprigs of thyme 4 sprigs of thyme
• 2 bay leaves 2 bay leaves
• 500ml (2 cups) dry white wine 500ml (2 cups) dry white wine
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 30g, 4g
• Protein: 40g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the beef, lamb, and pork cubes with minced garlic, thyme, bay leaves, salt, and pepper. Mix well and let it marinate in the refrigerator for at least 2 hours or overnight.
2. 2.
   Preheat the oven to 160°C (320°F).
3. 3.
   In a large ovenproof dish, layer half of the sliced potatoes at the bottom. Top with half of the marinated meat mixture, followed by half of the sliced onions, carrots, and leeks.
4. 4.
   Repeat the layers with the remaining ingredients, finishing with a layer of potatoes on top.
5. 5.
   Pour the white wine over the layers, ensuring that the ingredients are well-covered.
6. 6.
   Cover the dish with a lid or aluminum foil and place it in the preheated oven.
7. 7.
   Bake for approximately 3 hours, or until the meat is tender and the flavors have melded together.
8. 8.
   Serve hot and enjoy the comforting flavors of Baeckeoffe.

Treat your ingredients with care...

• Potatoes — Choose waxy potatoes like Yukon Gold or red potatoes for better texture and hold during the long cooking process.
• White wine — Opt for a dry white wine such as Riesling or Pinot Gris to enhance the flavors of the dish.

Tips & Tricks

• For an extra layer of flavor, you can add a few slices of bacon between the layers of meat and vegetables.
• Allow the dish to rest for a few minutes before serving to let the flavors further develop.
• Baeckeoffe tastes even better the next day, so consider making it in advance and reheating it for a delicious meal.

Serving advice

Serve Baeckeoffe hot, straight from the oven. It pairs well with a fresh green salad and crusty French bread to soak up the flavorful juices.

Presentation advice

Present Baeckeoffe in the traditional ceramic dish it was cooked in, allowing the layers of meat, potatoes, and vegetables to be visible. Garnish with a sprig of fresh thyme for a touch of elegance.