A three-meat and potato casserole, lamb, beef and pork marinated overnight in Riesling, layered with potatoes and onions and sealed under a lid of dough to bake slowly all day.

Baeckeoffe means baker's oven, and the name tells its story. Alsatian housewives would assemble the casserole on washing day, seal the dish with a strip of dough and drop it at the village baker's on the way to the laundry, collecting it cooked hours later from the residual heat of the bread oven. The overnight Riesling marinade and the slow, sealed cooking give it its character. It remains a winter winstub staple, ordered for the table and served straight from the terracotta pot.

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Make it at home

Serves 614 hrIntermediate

Ingredients

  • 500g lamb shoulder, 500g beef chuck, 500g pork shoulder, all cubed
  • 1 pig's trotter, split (optional)
  • 750ml dry Riesling
  • 2 onions and 2 carrots, sliced
  • 2 leeks, garlic, bay, thyme and juniper
  • 1.5kg waxy potatoes, sliced
  • Salt and pepper
  • 200g flour mixed with water for the sealing dough

Method

  1. The day before, marinate all the meat in the Riesling with the carrots, garlic and herbs, covered, in the fridge overnight.
  2. Heat the oven to 160C. Layer half the potatoes and onions in a deep terracotta dish and season.
  3. Lift the meat from the marinade and pile it in, then top with the rest of the potatoes and onions.
  4. Pour over the strained marinade until it almost covers, season again and put on the lid.
  5. Roll the flour-and-water dough into a rope, press it around the lid to seal, and bake undisturbed for 3 hours.

Editor tip. Do not lift the lid while it cooks; the steam trapped under the dough seal is what keeps everything moist.

Common allergens: Gluten, Sulphites.