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Meat, Northern, Eastern and Western France

Baeckeoffe with green salad

Baeckeoffe is an Alsatian stew of beef, lamb and pork marinated in riesling, layered with potatoes, leeks and carrots, and baked slowly in a covered pot, served with a green salad. For 4 people, it takes 3 hours 35 minutes plus an overnight marinade, medium difficulty, about €4.10 per person. The key to success is the riesling marinade and the long covered bake that tenderizes all three meats together.

Off to Alsace with baeckeoffe, three meats simmering in riesling with potatoes, a true feast in a pot.

Baeckeoffe with green salad
Total time
3 h 35
Difficulty
Medium
Cost per person
€4.10
Calories per person
730 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Baeckeoffe brings three meats together until they turn meltingly tender, bathed in a riesling sauce that has had time to soak into the vegetables. Beef gives body, lamb adds character, pork brings softness. The potatoes underneath soak up all the juices and turn almost creamy, while the top layer stays lightly golden.

This is a Sunday dish or a family gathering centerpiece, the kind you bring straight from the pot to the table for the steam and aroma everyone notices. Kids love meat that falls apart with a fork, adults appreciate a generous one pot meal. A simple green salad on the side brings just enough freshness to balance the richness of the bake.

The ingredients

4 people

Butcher

  • Beef chuck 400 g
  • Lamb shoulder 400 g
  • Pork shoulder 400 g

Fruits and vegetables

  • Potatoes 1 kg
  • Leeks 2
  • Onion 2
  • Carrots 2
  • Garlic 3 cloves
  • Thyme 3 sprigs
  • Green salad 1

Pantry

  • Riesling 50 cl
  • Bay leafoften in the pantry 2
  • Vinaigretteoften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

The step by step recipe

  1. Cut the meats into large cubes, place them in a bowl with half the onions, sliced carrots, garlic, thyme, bay leaf and riesling.

    Let it marinate overnight in the fridge, the flavors sink deep into the meat.

  2. Drain the meat, keep the marinade, and peel the potatoes into thick rounds.

    Keep the marinade for moistening the dish, all the flavor is in there.

  3. Layer in a pot the potatoes, sliced leeks, onions, then the meats, salting and peppering each layer.

    Finish with a layer of potatoes to protect the meat on top.

  4. Pour in the strained marinade, cover and bake at 170°C. 3 h

    Seal the lid with a rope of bread dough if you have some, nothing escapes.

  5. Serve straight from the pot at the table with the dressed salad.

    Open the lid in front of everyone, the effect never fails.

Our tips to get it right

  • Pick a cast iron or stoneware pot with a tight fitting lid, it traps the steam and concentrates the aromas during the three hours of baking.
  • Slice the potatoes into even rounds, about one centimeter thick, so they all cook at the same rate without falling apart.
  • Don't skimp on the strained marinade you pour in before baking, the dish needs to be well moistened so nothing sticks to the bottom.

The variations

  • Swap the lamb for extra beef shank if you're not a fan of its stronger flavor, the result stays just as tender.
  • For a vegetarian version, replace the three meats with button mushrooms, parsnips and cooked white beans, keeping the same riesling marinade.
  • For kids or a busy evening, make the baeckeoffe the day before and simply reheat it for an hour at a low oven temperature the next day, the flavors only get better.

What to serve it with

  • A glass of riesling, the same as in the pot
  • Crusty bread for soaking up the sauce
  • Alsatian apple compote for dessert

Storage

Baeckeoffe keeps for 3 days in the fridge in a covered dish. It freezes well for up to 2 months, ideally without the potatoes since they hold up less well after thawing. Reheat in a low oven, around 150°C, adding a splash of broth if the sauce has thickened.

Questions about this dish

Can you make baeckeoffe ahead of time?

Yes, it's actually recommended. The marinade is made the night before, and the whole dish tastes even better reheated the next day.

Can you use a different wine instead of riesling?

Another dry Alsatian white wine like sylvaner works well. Avoid overly sweet wines, they would throw off the balance of the sauce.

Do you need to brown the meats before layering them?

No, that's the whole point of a traditional baeckeoffe. The raw marinated meats cook directly in the sealed pot, which keeps them tender.

Does baeckeoffe freeze well?

Yes, for up to 2 months, but the potatoes hold up less well after thawing. If you plan to freeze it, you can leave them out and add fresh ones when reheating.

How long does it take to make a baeckeoffe with green salad?

Count 3 h 35 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a baeckeoffe with green salad?

About 730 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a baeckeoffe with green salad cost?

About €4.10 per serving, or €16.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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