Baeckeoffe | Pleasure and Stability

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Baeckeoffe |  Pleasure and Stability

After I went to see my household in Alsace in February, I purchased a brand new baeckeoffe terrine. I have already got one however it’s massive and I wished to have one to make the baeckeoffe only for us. I believed I’d use it subsequent winter however with the snow falling on Friday, I used to be capable of launch it final weekend! Baeckeoffe is the long-lasting dish of Alsace. In a terracotta terrine are positioned potatoes, greens and three sorts of meat (pork, beef and lamb) which have been marinated in white wine. The baeckeoffe is simmered for a number of hours within the oven and served in its cooking terrine. I adopted my dad and mom ’recipe and we tasted it with an amazing Riesling from the property Mochel.

For 4 individuals (for a 28 cm lengthy terrine):

– 300 g of pork shoulder or shoulder
– 300 g of boneless lamb shoulder
– 300 g of paleron
– 750 g of potatoes
– 1 massive onion
– 1 massive clove of garlic
– 1 leek
– 1 carrot
– 1 bay leaf
– 3 dl of dry white wine (Riesling)
– thyme
– parsley
– salt, floor pepper
– 200 g of flour (for the lid joint)

The day earlier than

Minimize the meats into massive equal cubes and place in a salad bowl.

Minimize the leek by eradicating the inexperienced half and lower it in 4 lengthwise with out chopping to the tip. Wash it totally after which lower it into items. Add it to the meat.

Wash and peel the carrot and lower it into slices. Add it to the meat.

Peel and chop the onion and garlic into small cubes. Add them to the salad bowl.

Pour the wine over the meat. Salt, pepper and add the bay leaf, thyme and chopped parsley.

Cowl the salad bowl and place within the fridge for twenty-four hours.

The subsequent day

Preheat the oven to 200 ° C.

Wash, peel and slice the potatoes.

Prepare a layer of potatoes (half) within the backside of the terrine.

Place the skimmed meat, leek, carrot slices and herbs on prime.

Drizzle with marinade.

Cowl with a layer of potatoes.

Shut the terrine.

Combine the flour in a bowl with a little bit water till you get a dough.

Solder the terrine lid with this ribbon of dough.

Bake for 3 hours.

On the finish of cooking, take away the ribbon and serve the new terrine in the midst of the desk.

Deal with your self!

With this recipe, I take part within the sport Compile me a menu (CMUM) of which, the organizers are Nath of the weblog A kitchen for Voozenoo and Viviane from the weblog What do we eat?. This month’s godmother is Michelle from the weblog Pleasures of the house and she or he selected as a theme « Alsace on the menu ».

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