Dishes · A classic of Alsatian · All over Alsace; the pots from Soufflenheim
Baeckeoffe
Also Bäckeoffe, Baeckeofe, Backeofe, Baker's oven
Pork, lamb and beef marinated overnight in white wine, layered with potatoes and onions in an earthenware dish sealed with dough, and baked for hours.
What makes it baeckeoffe
Three meats — pork, lamb and beef — marinated in Riesling or Sylvaner.
Layered with sliced potato, onion and leek.
The lid sealed on with a rope of dough, and baked for hours.
Where it comes from
The name means baker's oven. The usual story is that on washing day, a Monday, the family dropped the pot at the village baker's on the way to the washhouse and collected it cooked at the end of the day. It's a good story, and widely told.
Three meats is the traditional rule, marinated the night before. The dish is the long, oval, lidded earthenware terrine, glazed and painted, from the potters of Soufflenheim in northern Alsace.
How it varies
With a pig's trotter
Many add a trotter or tail for the gelatine, which sets the juices.