Jiangxi-style Baeckeoffe

Ingredients

In this adaptation, we infuse the traditional French Baeckeoffe with the unique flavors of Jiangxi cuisine. The original dish typically uses Alsatian spices and ingredients, while our Jiangxi-style Baeckeoffe incorporates the aromatic spices and vegetables commonly found in Jiangxi province. This fusion creates a delightful blend of French and Jiangxi flavors, offering a new and exciting twist on the classic dish. We alse have the original recipe for Baeckeoffe, so you can check it out.

• 500g (1.1 lb) pork or beef, cubed 500g (1.1 lb) pork or beef, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, thinly sliced 2 onions, thinly sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons Jiangxi-style spice blend (star anise, Sichuan peppercorns, dried chili flakes) 2 tablespoons Jiangxi-style spice blend (star anise, Sichuan peppercorns, dried chili flakes)
• 4 potatoes, peeled and sliced 4 potatoes, peeled and sliced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 200g (7 oz) mushrooms, sliced 200g (7 oz) mushrooms, sliced
• 500ml (2 cups) chicken or vegetable broth 500ml (2 cups) chicken or vegetable broth
• 250ml (1 cup) rice wine 250ml (1 cup) rice wine
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 35g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, marinate the cubed pork or beef with the Jiangxi-style spice blend for at least 1 hour.
2. 2.
   Heat the vegetable oil in a large pot over medium heat. Add the sliced onions and minced garlic, and sauté until golden brown.
3. 3.
   Add the marinated meat to the pot and cook until browned on all sides.
4. 4.
   Layer the sliced potatoes, carrots, and mushrooms on top of the meat.
5. 5.
   Pour the chicken or vegetable broth and rice wine over the vegetables.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Cover the pot and simmer on low heat for 2-3 hours, or until the meat is tender and the flavors have melded together.
8. 8.
   Serve the Jiangxi-style Baeckeoffe hot and enjoy!

Treat your ingredients with care...

• Jiangxi-style spice blend — Adjust the amount of dried chili flakes according to your preferred level of spiciness.
• Rice wine — If you can't find rice wine, you can substitute it with dry sherry or white wine.

Tips & Tricks

• For an extra burst of flavor, marinate the meat overnight in the Jiangxi-style spice blend.
• Serve the Jiangxi-style Baeckeoffe with steamed rice or crusty bread to soak up the delicious sauce.
• Feel free to add other vegetables of your choice, such as bell peppers or green beans, to customize the dish to your liking.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Serve the Jiangxi-style Baeckeoffe in individual bowls, garnished with fresh herbs like cilantro or green onions. Accompany it with a side of steamed rice or crusty bread to complete the meal.

Presentation advice

To enhance the presentation, sprinkle some additional Jiangxi-style spice blend on top of the stew before serving. The vibrant colors of the vegetables and the aromatic spices will make the dish visually appealing.