I’m proposing this traditional recipe from Alsace "Le Baeckeoffe" that I particularly liked to prepare with my grandmother for Sunday lunch.
Traditionally the housewives would leave their dish at the bakers to be cooked in their ovens whilst they went to church, the ladies would collect it on their way home.
- 400 g of lamb shoulder
- 400 g pork shoulder
- 200 g of pork trotters
- 400 g pork shank
- 1.5 kg of potatoes
- 4 cloves of garlic
- 2 carrots
- 1 litre Alsace white wine (Riesling)
- 1 small leek
- 1 Large onion
- Laurel leaf
- Juniper berry
Dough for sealing
Flour, Water & 1 Egg yoke
Preheat the oven to 180°C.
The day before, cut the pieces of meat into cubes and slice the leek and carrots. Prepare the marinade by mixing the white wine and herbs. Marinate the meat and vegetables overnight in the fridge.
In the morning, Preheat the oven to 180°C. then peel and slice the potatoes.
Arrange a layer of potatoes in the bottom of the ceramic oven dish and cover with meat and vegetables.
Season with salt and pepper and put another layer of potatoes on the top. Now pour the marinade over the top.
Mix the flour, water and egg yoke to make a dough then put this between the top and the lid, making sure it’s sealed and airtight, this will help it brown!
Put the lid on and put in the oven for 3H30 to 4h00. Serve as soon as it comes out of the oven, with a good glass of Riesling (to be consumed in moderation of course).