Baeckeoffe
Instructions
Should mean ' Baker ' soup, because women brought this dish to Baker, to bake in the oven after bread.
The baeckeoffe must Cook slowly and longer, regular heat, and is great for cold days: first of all, the pot is crock, oval, high edges, and it sells with its lid during cooking is ' paid ' with bread or pasta made with flour and water.
In Italy I have ever seen, but I think a crock pot that holds the oven can fit too, remembering to leave a hole in ' pulp ' welding to let out the steam.
Wrecking all the meat and let it marinate for 24 hours in white wine with spices, some peeled onion, bouquet garni, leeks, pepper.
The next day, Peel the potatoes and sliced them rather thin, and use them to line the bottom of the crock pot.
Add to potatoes with onions (sliced), then meat, then again the potatoes and onions on top.
Add a little water to the white wine marinade and sprinkle with onions, potatoes and meat, the liquid should cover the ingredients but get half of the pot, add the vegetables and the flavors of the marinade, season with salt and pepper.
Welding the lid cover with a little bread or pasta with a paste made of water and flour.
Cook in hot oven but not too much for 3 hours.
(in a normal oven thermostat 5/6) Serve with a green salad dressed with vinaigrette.
Ingredients and dosing for 8 persons
- 500 g of beef pulp
- 500 g of pork pulp
- Pig tail (optional)
- Pig's foot (optional)
- 500 g of sheep meat (boneless)
- 250 g of onion
- 2 cloves of garlic
- 2 leeks (white part)
- 50 cl of dry white alsace wine
- == 1 Bouquet Garni (Dried Related odors)
- Parsley
- 1 sprig of thyme
- Salt
- Pepper
- 3 leaves of laurel
- Cloves powder
- 1500 g of potatoes