Gourmet Alsace > Gastronomy and Alsatian recipes > Traditional Recipes
Baekenofe
Ingredients
500g pork loin or shoulder, 500g boned shoulder of lamb, 500g boned brisket or chuck of beef, 1kg potatoes, 250g onions, 2-3 garlic cloves, 1/2 litre Pinot Blanc or Riesling, bouquet garni (parsley, thyme, bay-leaf ), salt and pepper
Preparation
For 5-6 servings
Cut the meat into equal portions as for a stew and marinate for 24 hours in small amount of wine with a few onions, garlic, bouquet garni, salt and pepper. Place a layer of finely sliced potatoes in an earthenware casserole dish, then add the meat and the sliced onions, followed by another layer of potatoes and sliced onions. Pour on the white wine. Cover the casserole dish and bake in the oven for 2-2 1/2 hours.
Serve straight from the casserole dish.
Note: Depending on taste, you can also add a pig’s tail and trotter and a few vegetables (carrots, leeks). To justify its name, a baekenofe should be baked in a baker’s oven. Usually served with a salad.
Wine: serve with a Pinot Blanc, Tokay Pinot Gris or Pinot Noir
