Baeckeoffe

Baeckeoffe or Baeckoffe is an Alsatian stew.

Typically, for beef, lamb and pork, as well as, where appropriate, pork trotters in a dry white wine with various vegetables marinated for at least 12 hours and cooked in the oven along with leeks and potatoes followed by two to three hours. The preparation takes place in special oval Tonterrinen.

The court got its name from the baker's oven. Thither brought before the village women their terrines, if their work left little time and in order to utilize the residual heat of his furnace. While earlier this stew was the main course of the Alsatian, it is now becoming less and less available in restaurants because of the high costs.

  • French Food
  • Soup
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