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Alsatian Baeckeoffe

Recipe by: Cécile Valton
Preparation Time 50 minutes
Resting Time 24 hours
Cooking Time 3 hours


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


Baekehoffe is best prepared in a traditional Alsatian terrine.

  1. Cut the pork loin, lamb shoulder and beef into 5 cm cubes. Refrigerate for 24 hours in a large dish with the marinade ingredients.
  2. The next day, peel the potatoes and cut them into very thin slices about 4 mm thick. Chop the onions.
  3. Mix the potatoes and onions in a dish and season with salt and pepper.
  4. Drain the 3 meats and reserve the juices from the marinade.
  5. Divide the potatoes/onions into 3 parts and the meat into 2 parts.
  6. 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.
  7. Place a sheet of aluminium foil over the terrine before putting the lid on.
  8. Bake in a hot oven (180 degrees) for about 3 hours.
Picture ofCécile Valton

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.

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