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Bäckaofa from France


  • 600 g pork shoulders
  • 600 g beef shoulders
  • 600 g shoulder of lamb
  • 2 pig feet
  • 250 g white leek
  • 200 g carrots
  • 2 kg Bintje-Potatoes
  • 200 g onion
  • 2 garlic
  • 3 bay leaves
  • 2 cloves
  • 6 juniper berries
  • 75 cl Riesling white wine
  • 30 g salt
  • 1 g pepper


  • 400 g flour
  • 26 cl water

Und so wirds gemacht:

  1. Cut the pork (600 g), beef (600 g) and lamb (600 g) into large cubes of approximately 4-5 cm on each side.
  2. Cut the leeks white (250 g) lengthwise into 2 pieces and cut each half into sections of about 2 cm.
  3. Cut the peeled carrots (200 g) into slices about 4 mm thick. Wash the leeks and carrots well.
  4. Peel the garlic (2), halve lengthwise and remove the sprouts.
  5. Make a marinade by pouring the white wine (75 cl) into a container and adding all the meat, leek, carrots, garlic, bay leaves (3), cloves (2) and berries of juniper (6).
  6. Cover the container with a transparent film and put the marinade in the fridge for 24 hours
  7. The next day, about 5 hours before serving, peel the potatoes (2 kg) and cut them into strips about 4 mm thick.
  8. Peel the onions (200 gr), cut them lengthwise into 2 pieces and slice them.
  9. In a container, mix the potatoes and onions with salt (20 gr) and pepper (1 gr)
  10. Place 1/3 of the potatoes and onions on the bottom of an Alsatian Baeckeoffe terrine.
  11. If you have the idea of a skimmer, take half of the meat and vegetables from the marinade and place them on the layer of potatoes and onions. Salt evenly (5 gr).
  12. Arrange a new layer with half of the remaining potatoes and onions.
  13. Pour on this new layer the whole marinade with the rest of the meat and vegetables. Spread evenly and salt (5 g).
  14. Finish with the rest of the potatoes and onions.
  15. Mix the flour (400 g) with water (25 cl) and form a homogeneous dough. Roll the dough to form a thick string and spread it around the circumference of the Baeckeoffe terrine.
  16. Put the lid on and close it well.
  17. Bake for 4 hours at 180 °

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