Homemade Baeckeoffe: The Traditional Alsatian Stew of Meats and Potatoes with Slow Cooking
Legends and Traditions Surrounding Baeckeoffe
Baeckeoffe holds a central place in Alsatian culinary tradition, and various stories have formed around its preparation. One of the most popular tales involves Alsatian women who, before going to church, would place their dish in the baker's oven. The residual heat from the oven would then slowly cook the Baeckeoffe during their absence. Although this image is part of the collective imagination, it overly simplifies the reality of the dish's cooking method.

The True History of Baeckeoffe’s Cooking
Traditionally, Baeckeoffe was prepared in communal ovens, often after the bread had been baked. The day before, housewives would prepare a terrine with pieces of marinated meat (pork, beef, lamb), potatoes, onions, and herbs, all soaked in white wine. The next day, they would take their dish to the baker's oven, where it would cook slowly, typically for the entire day.

The main interest of this method lay in optimizing the communal oven, which, after baking bread, was used to cook dishes like Baeckeoffe. While the baker continued his work, the dish would cook at a low temperature without supervision. This system allowed families to save time and maximize the use of available resources, namely the oven and heat.

An Active and Logical Cooking Process
Contrary to the belief that cooking was done solely thanks to "residual heat," Baeckeoffe was actually cooked at a low temperature for several hours in an oven that remained warm after the bread had been baked. This allowed the meats to become extremely tender and the flavors to blend harmoniously.

Although the idea of "residual heat" is widespread, there is no solid proof that the dish was left to cook without active intervention. The reality is that slow cooking in communal ovens allowed many families to enjoy a delicious meal without needing to own an individual oven, which would have been too expensive to heat.

A Dish with Deep Roots in Alsatian Culture
Today, Baeckeoffe is much more than a simple rustic dish. It embodies the ingenuity and community spirit of Alsatian families, who sought to make the most of every available resource. This dish has become a symbol of the region's traditional cuisine, often served during large family gatherings or in restaurants that showcase Alsatian specialties.

Origin of the Dish
Baeckeoffe is a traditional specialty from Alsace, a region located on the border between France and Germany, known for its rich culinary heritage, blending French and German influences. The name of the dish, which literally means "baker's oven" in Alsatian (baecke = baker, offe = oven), directly reflects its traditional cooking method.

Historically, bread ovens were rare in homes, and residents would bring their ingredients (meats, vegetables, potatoes) to the baker to cook them slowly. The oven, used first for baking bread, would then be used to cook dishes like Baeckeoffe, which required slow cooking at a low temperature. This system allowed families to prepare a complete meal while optimizing the use of the communal oven, a practical solution for rural families in an era when individual ovens were still rare and expensive to heat.

Families would prepare a terrine the day before, with a mix of marinated meats (often pork, beef, and lamb), potatoes, and onions, all soaked in white wine. The dish would then be placed in the oven for slow cooking while the oven was also used to bake bread. This system optimized the use of heat and the oven while allowing families to prepare a hearty meal without the need for a private oven.

Ingredients (for 6 people)
Meats

• 300g pork shoulder

• 300g beef chuck

• 300g lamb shoulder

Marinade

• 1 bottle of Alsatian white wine (preferably Riesling)

• 2 onions

• 3 garlic cloves

• 1 bouquet garni (thyme, bay leaves, parsley)

• 5 juniper berries

• Salt, pepper

• 2-3 tablespoons of olive or sunflower oil (to cover the marinade)

Other Ingredients

• 1.2 kg firm-fleshed potatoes

• 2 additional onions

• Butter (for the dish)

Preparation

1. Preparing the Marinade
   Cut the meats into pieces about 4-5 cm.
   Slice the onions and crush the garlic.
   In a large bowl, mix the pieces of meat with the onions, garlic, bouquet garni, juniper berries, salt, and pepper.
   Pour the white wine over the meat to cover it.
   Add a thin layer of oil (about 2-3 tablespoons) on top of the marinade. This helps protect the marinade from oxidation and keep the moisture during marination.
   Cover and let it marinate in the fridge for 12 to 24 hours, stirring occasionally.

2. Preparing the Dish
   Preheat the oven to 110-120°C (low and constant temperature for slow cooking).
   Generously butter a clay terrine (or an ovenproof dish with a lid).
   Peel the potatoes and cut them into slices about 0.5 cm thick.
   Slice the remaining onions.

3. Assembling the Baeckeoffe
   Drain the meat, reserving the marinade.
   In the terrine, alternate layers of potatoes, meat, onions, then repeat until all ingredients are used up, finishing with a layer of potatoes.
   Pour the reserved marinade over the top.
   Cover the terrine with its lid or a sheet of parchment paper.

4. Slow Cooking
   Place the terrine in the preheated oven at 110-120°C.
   Slow cooking: Let the Baeckeoffe cook for 6 to 8 hours. This long cooking at low temperature allows the meats to become very tender and the flavors to blend gently without drying out the dish.
   Check from time to time that the liquid doesn't evaporate too much. If necessary, add a bit of white wine or water during the cooking process to maintain a good liquid level.
   For even more tender results, you can let the dish cook for 10-12 hours if you have the time and prefer an ultra-tender texture.

Serving
Baeckeoffe is served hot, usually accompanied by a green salad and a good Alsatian white wine.

Tip
To enhance the flavors, you can prepare the marinade the day before and marinate the meats overnight. Slow cooking is essential to achieve the typical melt-in-your-mouth texture of Baeckeoffe.