Alsatian Baeckeoffe
Ingredients
For 8 people
- 2 kg of potatoes
- 3 onions
- 400 g pork loin
- 400 g boneless lamb shoulder
- 400 g beef
- Salt and pepper
For the marinade :
- 75 cl of dry white Alsatian wine (Riesling or Sylvaner)
- 2 onions, chopped
- 2 cloves of garlic, crushed
- 3 carrots cut into slices
- 1 leek, finely chopped
- Thyme, bay leaves
Instructions
Baekehoffe is best prepared in a traditional Alsatian terrine.
- Cut the pork loin, lamb shoulder and beef into 5 cm cubes. Refrigerate for 24 hours in a large dish with the marinade ingredients.
- The next day, peel the potatoes and cut them into very thin slices about 4 mm thick. Chop the onions.
- Mix the potatoes and onions in a dish and season with salt and pepper.
- Drain the 3 meats and reserve the juices from the marinade.
- Divide the potatoes/onions into 3 parts and the meat into 2 parts.
- In the buttered terrine, arrange successively :
- 1 layer of potatoes/onions.
- 1 layer of meat
- 1 layer of potatoes/onions.
- 1 layer of meat.
- Finish with 1 layer of potatoes/onions
- Pour in all the marinade
Add salt and pepper to each layer.
8. Place a sheet of aluminium foil over the terrine before putting the lid on.
9. Bake in a hot oven (180 degrees) for about 3 hours.
Cécile Valton
Cécile Valton, a qualified dietician, offers private consultations at the Centre Paramédical de Schouweiler.
Hippocrates, the ancient Greek physician, said: “Let your food be your primary medicine”. A healthy, balanced and tasty diet is one of the essential pillars for good physical and mental health!
Passionate about my work, I am committed to accompanying my patients in a caring and educational way. Each person is unique and each story different: together, let’s set health objectives in line with your desires, your ethics, your body and your lifestyle.