Baeckeoffe

An authentic Alsatian Baeckeoffe combines three distinct meats: pork, lamb, and beef. These meats are marinated overnight in Alsatian white wine before slow-baking.

The name Baeckeoffe translates to "baker's oven," originating from a historical Alsatian tradition where families would drop their covered pots off at the local baker's oven. The baker would slow-bake the casseroles in the residual heat of his oven while families did their weekly laundry.

Baeckeoffe must be slow-baked in a traditional Alsatian earthenware dish that features a characteristic raised rim. A dough-like paste of flour and water is traditionally used to create an airtight seal between the pot and its lid to trap steam.

The meat and potatoes for Baeckeoffe are traditionally marinated in a dry white wine from the Alsace region of France. Riesling or Sylvaner are the most common authentic varietals used to flavor the casserole.