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Alsatian Meat Stew   “Baeckeoffe”

Our very own version of one of the most traditional Alsatian recipe, featured by Chef Hubert Keller at the 2009 Top Chefs Masters on Bravo channel.

Difficulty: Easy

Cost: $$$

Serves 6-8 Persons

Preparation: 30 minutes –

Marinade: 8 and up (24) hours –

Cooking time: 3-4 hours.

Ingredients for the marinade:

1 pound boneless pork shoulder

1 pound boneless lamb shoulder (optional)

1 pound boneless beef chuck roast

2 or 3 carrots, peeled and thickly sliced

2 onions, chopped

2 garlic cloves, slightly crushed

Herbs: 2 bay leaves, 1 sprig of fresh thyme

1 bottle of white wine (Alsace Pinot Blanc, Riesling, Sylvaner)

3 pounds Yukon Gold potatoes, peeled and sliced

1 leek, trimmed and sliced

Parsley

Salt (sea salt) and ground black pepper

Flour (~0.8 pound)

Preparation:

Chop the meat in equal cubes (approx. 10 pieces from each portion of meat) and place them in a dish.  Add the carrots, onions, garlic, salt, pepper and herbs and cover with the wine. Refrigerate at least 8 hours. 

Five hours before dinner time, slightly oil the inside of the tureen and arrange half of the potato slices to cover the base of the tureen and add the fresh onions, carrots and leek.  Add the marinated pieces of meat, the vegetables from the marinade, and add the seasoning.  Place of the remaining potatoes on the top to form a final layer.  Pour the juice from the marinade and place the herbs from the marinade and parsley on the top.  Cover with more wine (or water) if necessary and place the lid on the tureen.  Prepare some dough by just mixing the flour and water (approx. a glass) a little butter and roll the dough in a band long and wide enough to seal the lid to the tureen.  Cook in the oven at 400°F during one hour and then reduce the heat to 300-325°F and continue to cook for two to three hours.  Bring the tureen directly to the table and break the dough around the lid (be careful it is hot).  Serve with a green salad and white wine (such as Riesling).

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We recommend you also check out celebrity French Chef Hubert Keller own recipe on his website at this link.