Hello friends,
Today, I am sharing a recipe that is particularly dear to me. This is actually a dish that should have appeared here a long time ago! Allow me to introduce you to the Alsatian baeckehoffe.
What is baeckehoffe?
The baeckehoffe from Alsace is a traditional emblematic dish of my region, known for its richness and deep-rooted history in local culture. Its name, which literally means « baker’s oven » or « cooked in the oven » in Alsatian dialect, reflects its rural and communal origins.
The history of baeckehoffe dates back several centuries. At a time when households did not have individual ovens, residents would bring their prepared dishes to the village baker. On Mondays, laundry day, women took advantage of the residual heat from the oven after baking bread to slowly simmer this family dish. This is how baeckehoffe became a symbol of conviviality and sharing.
Originally, as is often the case with iconic dishes from our regions, it was a « poor man’s » dish, which has been enriched over time. It was high time I shared my baeckehoffe recipe with you.
This dish also reflects the influence of the culinary traditions of neighboring Germany, with which Alsace has long shared a close connection. It embodies a mix of cultures and skills passed down through generations.
Today, baeckehoffe remains an essential specialty in Alsatian winstubs (wine bars) and family tables. It is often associated with special occasions and comforting winter meals. More than just a dish, it is a true culinary heritage, a testament to an ancient way of life where cooking was at the heart of social bonds.
The Alsatian baeckehoffe continues to captivate with its authentic history and roots in regional traditions. This is why I felt it was important to share it here.
A dish less known than some others
Baeckehoffe is often less recognized than specialties like sauerkraut garnished or the flammekueche, and that’s truly a shame.
First of all, sauerkraut and tarte flambée are much more prevalent in restaurants, even outside of Alsace. They have become true symbols of Alsatian cuisine, easily identifiable and often featured on tourist menus. Baeckehoffe, on the other hand, remains more associated with family or traditional cooking, less standardized and therefore not as widely known. It’s a dish that is somewhat more obscure outside Alsatian borders.
And yet, it is a must-try of Alsatian gastronomy. Now you know!
The baeckehoffe: a very simple recipe
It would be all the more regrettable to miss out because the recipe for baeckehoffe is simple and presents absolutely no technical difficulty. And frankly, the taste is incredible! It would be a shame not to discover it!
You simply make a marinade for your meats, let it rest peacefully in the refrigerator overnight, and cut some potatoes. Nothing more! (So remember to plan ahead…)
After that, it’s just a matter of « filling the terrine » and cooking! Really, it’s super simple.
This is also why it is a festive or Sunday dish in Alsace. You prepare it in advance, and then there is nothing else to do!
The key ingredients
Meats: you will use a mix of pork, beef, and lamb. It’s important to respect this combination because the blended flavors of the three meats create a marvelous dish.
Potatoes: I recommend Amandine potatoes because they hold up well during cooking. We don’t want a stew-like or mushy potato texture after cooking.
White wine: an Alsatian wine is essential! Edelswicker or Sylvaner will work perfectly. You can also use an Alsatian crémant or a Riesling.
(Excessive alcohol consumption is harmful to health; please enjoy in moderation.)
Cooking your baeckehoffe
Traditionally, cooking is done in a dish from Soufflenheim, the famous Alsatian earthenware pots, which provide truly perfect cooking. However, outside of Alsace, people rarely have this type of dish. No worries! You can use a Staub cast iron cocotte, and that will work just fine!
The key factor that makes a difference is sealing the lid. It’s essential to retain all the moisture within the terrine to ensure the tenderness of the meat and potatoes. Traditionally, this is done with a mixture of water and flour. Mix 200 g of flour with about 100 g of water, form a ball of dough, then roll it out and place it around the edge of the terrine before gently placing the lid on top. You can also use aluminum foil as a substitute.
With a Staub cocotte, this won’t be necessary, as the lids are designed to retain moisture in the pot.
The controversy
As is often the case with emblematic local dishes, there are various controversies surrounding the recipe. Every corner of Alsace has its own variant, a slightly different way of preparing the dish compared to neighbors. Here, the heart of the debate lies around the vegetables. In my household, it’s simply potatoes and onions. Period. Some families add leeks and carrots, which I find unacceptable. We use potato, potato, and more potato, and that’s it. We embrace the warmth this dish brings! No, really… 😉
When to savor your Baeckehoffe?
This is a dish generally associated with the cooler seasons. Autumn and winter are obviously the most favorable periods.
Nevertheless, much like a good couscous, I also enjoy savoring it in spring and even summer! Why limit ourselves??
The necessary utensils
- A large container for the marinade
- One cutting board
- A good paring knife
- One peeler
- Your baeckehoffe terrine (or cocotte).
There you go, you know everything! All that’s left is to put on your apron and dive into making your baeckehoffe!
The recipe, Chef!
The Baeckehoffe
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Loading...Ingredients
- 4 kg of potatoes
- 700 g of pork from the neck
- 700 g of lamb
- 600 g of beef, chuck type
- 1 l of white wine
- 3 yellow onions
- 4-5 cloves of garlic
- Fresh thyme
- Parsley
- Paprika
- Sweet pepper
- Salt
- Pepper
Instructions
The day before, place the pieces of meat, cut into cubes as for a bourguignon, in a large container.
Add the cloves of garlic and one onion cut into quarters. Also add parsley, thyme, salt, paprika, and sweet pepper.
Pour in 0.5 liters of wine.
Marinate overnight.
On the day, peel and cut the potatoes into slices 7-8 mm thick.
Preheat your oven to 200 degrees.
Grease the bottom and sides of your terrine.
Place a nice layer of potatoes at the bottom of the terrine. Salt and pepper. Add one of the two remaining onions cut into thin slices.
Cover with a layer of meat. Then potatoes. Salt and pepper. Another onion. More meat and more potatoes. Salt and pepper. Paprika, sweet pepper.
Pour in the marinade juice and the rest of the wine.
Seal the lid of the terrine with aluminum foil or dough.
Bake for 1 hour at 200 degrees and then for 3 hours at 180 degrees.
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