Recipe No 871 stew Original 2007 Adapted 2022

Baeckeoffe

French main course recipe for traditional Alsatian meat dish.

We cook this during the month of July during the Tour de France bicycle race, when the riders are in the Alsace region.

The original recipe was inspired by Australian Gourmet Traveller but we have modified it to brown the meat at the start of the recipe rather than after marination, for two reasons.

Firstly, browning (malliard reactions) do not start to occur until all surface of the meat is completely dry. After marination, the meat is very wet and it is a laborious process to dry the meat sufficiently to achieve browning in a reasonable time that does not overcook the meat. Secondly, the deep flavours imparted by browning will become part of the marinade.

The origins of this recipe, which translates to “baker’s oven”, involved sealing the lid of the pot with scraps of bread dough and letting them cook in the residual heat of the bakery oven. Sealing the pot with dough is unnecssary and a good seal can be achieved with foil underneath the pot’s lid.

Time

Prep:

Total:

Difficulty
very easy
Yield
6–8 serves • 4200 g
Special equipment
cast iron or oven-proof pot
Metric Imperial

Processes

  • Beef blade, cut into 5 cm / 2" pieces
    500 g
  • Lamb leg, deboned, cut into 5 cm / 2" pieces
    500 g
  • Portk loin, cut into 5 cm / 2" pieces
    500 g
  1. 01
    Spread evenly in one layer on a wire rack set over a sheet pan and leave in the fridge, uncovered, until surface is very dry, about 3 days.

  • Oil (¼ cup)
    60 g
  • Butter (optional) (3 tbsp)
    60 g
  1. 02
    Heat in a large frypan over high heat.
  2. 03
    Brown the meat on one side only in three or four batches. There is no need to move the meat around the pan – leave the meat in one location for or until nicely coloured, then transfer to a paper towel to remove excess oil.

  • Leek, white parts only, split lengthways and cut into 5 cm / 2" lengths (4 regular)
    500 g
  • Spanish onions, peeled, cut into 8 wedges (2 large)
    600 g
  • Garlic, finely chopped (4 large)
    20 g
  • Bouquet garni (1)
    300 g
  • Alsation pinot blanc or riesling (1 bottle)
    750 g
  • Black pepper, freshly ground
    to taste
  1. 04
    Combine in a large bowl and add meat .
  2. 05
    Cover and marinade overnight in the refrigerator.

  • Butter (1 tbsp)
    20 g
  1. 06
    Grease a 5L cast-iron or ovenproof casserole dish.

  • Potatoes, desiree, peeled and thinkly sliced
    1000 g
  • Salt
    to taste
  • Pepper
    to taste
  1. 07
    Pre-heat oven to 160°C / 320°F.
  2. 08
    Strain and reserve marinade and set aside liquid and solids separately. Cut the bouquet garni into three pieces.
  3. 09
    Layer one-quarter of the potatoes in base and season.
  4. 10
    Layer one-third of the vegetables and meat mixture along with a piece of the bouquet garni and season.
  5. 11
    Repeat this layering of potatoes then vegetables and meat twice more, then finish with a layer of potoes on top.
  6. 12
    Pour over the reserved marinade.
  7. 13
    Seal pot with foil and cover with lid.
  8. 14
    Bake until meat is tender, at least , though it may take as long as .

Notes

Alsatian pinot blanc is floral and dry in character; substitute with a dry pinot gris or riesling if required.

Consider changing the oil and butter after the second batch of frying the meat. This removes the burnt and bitter butter. You can also brown in the meat in oil only, but it is still a good idea to change the oil after two batches.

Making ahead

Prepare the marinade ahead of time and leave in the fridge until required.

Prepare the bouquet garni.

Storing

Keeps in the fridge for at least 3 days

Food pairings

Green salad with mustard vinegrette.

Categorisation

Category
stew
Meal
mains
Cuisine
french
Diet
carnivorous omnivorous
Tags
alsace stew