Alsatian Baeckeoffe recipe, a classic to try at home | One pot wonders Ep. 3
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- เผยแพร่เมื่อ 28 ก.ค. 2024
- Baeckeoffe is a traditional dish from the Alsace region of France, made by slow-cooking marinated meats, potatoes, and vegetables in a casserole dish.
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Before you apply the sealing dough, put a little oil on the rims of the pot and the cover, as the old Alsatians do. Then you can later remove the sealing dough without using a jackhammer. - And bake the dish a little longer.
I asked, you delivered! Thank you Stephane. I could see this was going to be delicious as you put all the ingredients into the pot. No mushrooms either. So it’s not true that the French have mushrooms in everything. Just ALMOST everything. I wouldn’t be surprised to learn that the French even have mushroom flavoured ice cream I live alone, so that looks like a dish that could feed me for almost a week. Thank you again for finding this dish for us.
I learned that I have a great great grandmother from Alsace-Lorriane. So I must try this!
My Mother’s family came to the USA from Guebwiller (Haut-Rhin). I’ve spent a good bit of time in Alsace. The name of the dish is German and pronounced in four syllables: BĀ•ke•Ō•ffe. The “A" and "O" are pronounced as ‘hard’ or ‘long’ vowels as in and Ancient and Open. Both "e" also have a voice, pronounced as a ‘soft’ or ‘short’ vowel the same as the "e" in open (or "et" in French). It should sound a little like an oompah-band as it rolls out of the mouth:-) Thanks for spreading Alsace’s Food Love!! (The original fusion cuisine.)
Way better explanation of the pronunciation than mine...tip of the cap to you sir!
My brother lives in Guebwiller aha
Thanks Stefan, glad to see Alsace getting some love. I also add carrots to the dish, but agree it’s a great 1 pot meal!
صراحه حضرتك ملك الشيفيه فنان استفدت من وصفاتك جدا
Before you were born I worked as a waiter in a French 5 star for George’s Perrier. As a gift for a dear client he used a similar preparation for a Paris Bresse chicken. He smartly cracked the seal with a serving spoon, and then the room filled with an amazing perfume. At that point he stepped away to sternly judge me while I dismembered the bird with a pair of spoons and served them to the guests who were truly esteemed by the entire staff. I’m surprised you he’d nothing to say about the perfume. An Alsatian Riesling no less.
i guess i was a bit worried about what happened inside because there was a leakage of cooking juice just toward the end of the cooking and perhaps that diminished the perfume on opening 👍
It looks exactly like the dish I was served occasionally in Strasbourg. I don’t recall beef being present, but I remember thoroughly enjoying it’s heartiness. And yes, a big mug of beer, a simple cabbage salad and some bread rounded out the meal.
Feels fantastically German, as all the good Alsatian dishes do.
Even the word means "baked in an oven" or simply just "oven" in German.
Mmmm nice, baeckeoffeis a great dish, you can cheat & donit in a pressure cooker, crockpot or Instant-Pot; but you don't get the theater of breaking the bread seal.
Don't know about mainland Europe but in past times it was common in parts of the UK for villages to have a communal oven made for their village. It kept costs down as they could be expensive to build & run.
I quite like adding broadbeans or dried butter beans to my version of baeckeoffe. Makes it even heartier.
i am sure there are plenty of twist anyone could add 👍👍
What a pleasure this would be during our long, cold, dark winter. Thank you. And the ceremony of removing the seal is entertainment in itself.
Quality, simple, healthy food. Wonderful! 🎉
Great dish, the Alsatian region has always interested me. Like that this dish does not have the ubiquitous tomato.
I know this would stray from the original recipe, but I am tempted to add cabbage cut in thick wedges in the layers too. Also, this a perfect slow cooker dish.
I was thinking the same thing! Maybe even red cabbage!
Without reading All comments; here in southern England the paste is called a Clacker. A tablespoon of salt is sometimes added- depends upon your grannies recipe, maybe…..
Thanks for so many recipes and tips over the years. My cooking may not be better, but the flavours have certainly flourished!
Now that's an old classic! Ate if for the first time on a ferme-auberge in the Vosges. This has been one of my favourite hiking dishes for the longest time, just prep the entire pot, put in the oven, set the timer and come home hungry to a finished dish.
i love this set and forget dishes
Hey! Kudos to you for being so responsive to your subscribers. I think the Alsation region is underrepresented although I myself like a lot of the wines from there. Would you perhaps consider doing more dishes from this exciting region. Cheers!
Awesome. Brazilians from the south have this thing called "barreado", which also uses the dough to create a sort of "organic pressure-cooker". Will definitely give this a go.
it really is full of flavor and only using so few ingredients
Great recipe!! Simple and good old fashioned home cooking. It’s a new idea for me and fairly easy to make. Thank you!
This looks so great!
Hi Stephane! This recipe looks awesome! I don't think it NEEDS mushrooms. This is Alsatian
comfort food. I plan to make this recipe this weekend. BTW, the touch of gray looks good on you.
Distinguished...( I say that because I refuse to highlight my gray hair...I've earned every gray hair
on my head and I'm gonna keep them! ) Again...another REALLY good video!
Stephane, any chance of doing a video on food storage?
For example, how to store cooked soups, stocks, sauces and leftovers or batch cooking to save time and money.
that’s an idea will put that on the do list maybe for a tips video 👍
@@FrenchCookingAcademy 👍🏻
Very similar to Lancashire hot pot but potatoes at bottom. And with a lid on. Quite similar though and delicious. Great video.
I guess this dish is supposed to showcase the Riesling? Meat and potatoes sounds simple but cooked in wine must surely lift it to next level! 👍👍
Hello Stephane thank you for the recipe!!
Really appreciate the one pot meal videos. I’ve been cooking for my grandkids and this is a big help
I'm glad that you got to this recipe. I remember asking you about it but I had remembered the name of the dish in German. I made it once many years ago and it was surprisingly good. I imagine a person could take some artistic license with it and embellish/modify the recipe. The story I got was that many of the local moms would have their children drop off the Dutch ovens full of the "Baekertopf/Baeckoffe" at the local baker on their way to school in the morning. On their way home from school, many of the school kids would pick it up from the backer before they closed and would take it home to their mothers. By 3:30 in the afternoon they were usually cool enough to handle yet still warm enough to serve and eat....with a baguette of course-
So delicious!!!! We make lamb meat with the same method in Turkey.Thanks Stefan 🥰
You're such a card, Stephane! I love your recipes.
thanks 😇
"turning up with pitchforks and pots" 🤣
What a picture you paint!
That looks tasty. Thank you. Very cool method! I think the same Riesling you cooked it with will be great as a drink with it. Now put choucroute garnie on the list! :)
👍
No mushrooms??? This is an outrage! Ha ha! This looks so interesting and yummy. I'm trying this for sure. Thanks Stephane!
Let me tell you that your dish (with few ingredients) looks absolutely fantastic. The meat looks very moist and tender and I’m tented to try it out before summer arrives. During summer time it’s very hot to eat that type of food. Thanks Steph for another winner recipe.
All the best 🤗
Thank you so much!
"There's no mushroom, rejoice!" 🤣 💓 O.k. but we all know that they do not say "French-trained chef" (an accolade) for no reason. Y'all know a thing or two. Thank you for another great video.
Totally unrelated, but I love how you're rocking the Grey hair! Out here looking like a young silver fox!
Thanks so much for making this! My family is Alsation and I have been missing my grandmother's cooking. I might make one of these when I have some more time.
Merci beaucoup Stephan, vôtre recettes sont vraiment deliceuse, et me rapelle ma famille. J'ai cuisiné vôtre lapin à moutarde, et quand j'ai envoyer un photo à mes grand-parents ils ont me demandé où ils peuvent trouver vôtre chaine. Ma famille sont des fans!
my pleasure and happy to see you got inspired 👍🍀
Very delicious!! Probably the most simple recipe you've shared with us. Well done to you and the person who left a comment asking about a recipe without mushrooms! I, too, am not a fan of them and will pick them out of most any dish that has them.
so definitely one you must try 🙂🙂👍
@@FrenchCookingAcademy 👍
I accidentally cracked the pot while hammering off the bread seal 😂😂 the flavor was great though, thanks for the great recipe!
Not a big meat eater myself, and this certainly is a big meat dish - only two in my house.. But still enjoyed watching it!👍🏻
You always make the cooking fun..keep it up 😆❤
This looks very good. Greetings from germany.
Looks delicious 😋
Stephane, you crack me up with your comments. 😀 This reminds me of a French Canadian dish my mother-in-law used to make called Cippaille. It used pork, beef, veal, chicken (or pheasant/Quail/Grouse), and rabbit. Perhaps its origins were in Alsace?
I make that dish all the time but with wild meat and in 'ma famille autochtones', we call it six-pâtes. It would make sense that the original recipe came from Alsace though. Thank you!!!!
@@femalism1715 I also make a variation also using wild meat (Bear, Whitetail, Moose, Grouse plus pork, chicken and whatever else we have on hand). 🙂I'll bet your version is superb! Do you use any wild herbs?
@@duncanjames914 It depends on the season but some of the more common things that I harvest, dry and use to flavour foods are things like ditch-stonecrop, the pith from fireweed as a thickener, COOKED sorrel for a little sweetness, nettle, wild garlic, lovage, savory, mint, dandelion...just regular old wild greens, mushrooms and berries (I love juniper berries), acorn flour makes a flakey pie crust but the process is labour intensive.
@@femalism1715 Wow - sounds great Fema! We grow our own herbs in summer and winter (indoors) plus collect wild garlic and mushrooms.
@@duncanjames914 I live on Vancouver Island now so it's been a seasonal (or seasonless) learning curve. Mushrooms are super easy to grow here. I collect the spores on computer paper (LOL!) and then make (scatter) faery rings in the yard. It's so wet that I can harvest all year. I also grow mushrooms in old file cabinets in my basement (old house). If you grow herbs indoors, is it worth investing in one of those ivation kits with special lights???
I really like this video! I am off to the butcher to get the meat to prepare for Sunday dinner tomorrow. Looking forward to letting you know how it came out.
That good eh Carel?
All over southern Italy we do something very similar made with lamb and/goat tomatoes, onions, potatoes and herbs
Without the potatoes, this could have been medieval. Sealing a stew pot with dough and giving it to the baker to cook was a common practice for a thousand years.
lol, you mean to tell me farmers in medieval serfdom had the option to eat a pot full of meat? You have a very romantizised Vision of medieval times.
@@XpVersusVista you mean farmers that raised chickens. Pigs. And cows🤷♂️. I think you have a “romanticized “ idea of medieval life 😂
@@XpVersusVista I never said that medieval farmers were doing this. Cookbooks were written by and for affluent people, not farmers. Sure, nobles had their own ovens, but wealthy merchants like the Menagier de Paris, a middle-aged rich businessman who wrote a cookbook for his young, inexperienced bride, would have sent his pies to the baker. I can think of several pie recipes in the Forme of Cury, a 15th century English manuscript, that direct the cook to send them to a baker once assembled. Farmers would usually be able to eat meat on specific feast days, but it would usually be boiled in a stew or potage, and documentation would have been difficult because they didn't write cookbooks.
Nothing better than meat cooked in a coffin! Delicious!
@@JennyBeeAMDG in a medieval context, "coffin" means a case or box, no funeral connotations. You see the term often in early cookbooks, usually referring to a case of stiff pastry for a stew-like filling where the crust isn't necessarily meant to be eaten...although it might be distributed as alms to the poor later. That was a thing. Stale, gravy soaked bread trenchers and tough, hard-baked pie crusts were considered generous and godly charity.
Well done Stephane
Love your channel.delicious food.
Rustic, yummy!
My wife's family (from Bas-Rhin) pronounce it "becka oafah" if that helps (there is no letter "n"); roughly translates to "bakers oven". Also, my wife says you should have added carrots and leeks.😁
Right! I tried to make a Lincolnshire hotpot once, and it didn't quite turn out but if you want me to try lamb, pork, beef AND a little bit of Reisling with a salt dough seal then, I will. Might be a while before I get back to you, but I will definitely try it. First, a few of your fish recipes.
Great recipe! I don’t know about the Alsatian dialect, but in German Backofen simply means baking oven or oven, so the one you have at home…
Thanks for that!
Where did you purchase the beautiful blue handled baking dish Stephan? Fun to watch this video 🌺🥂
I am so glad he did not develop a youtuber persona. This channel and his natural charm is so spot on, it doesn't need youtubber mannerisms.
My French in-laws pronounce it beck-off (two syllables). Thanks Stéphane for making this! How about adding a navarin d'agneau?
YESSSS... Navarin d'agneau printanier !!! 😋😋😋
Thanks so much for this recipe! I love Alsatian anything and everything. It may be in part that my family is from there and we still have family in Strasbourg. Or...it could be that the food from Alsace is simply incredible!! Thank you again for the wonderful recipe and lesson!
Mushrooms are high in natural flavor-enhancing glutamate, that's what Japanese call ‘umami’. This is why we love them so much. But you can add some MSG to compensate :D
In the past not all homes used to have ovens so it was common to give baked dishes to the bakers, at least where I am from.
:-)
Beautiful area.
I guess I don't have to mention Daniel Rebert, do I? That's what I miss most, now, living in Northern Germany...
i am doing french good but i have a great book called classic german baking that has some really nice sweet and savoury recipe including the cabbage strudel and raisin bread that i tried . it was really good
This looks so good! I would add mushrooms though 😂😂😂
thanks 😄
Reminds me of an Irish Boil (from an American perspective). Just need carrots and cabbage.I bet that is really good though. The meet and onions alone are most of what's needed.
👍
looks fun! How different would the flavor profile be, do you think, if using a dutch oven instead of earthenware?
It would likely be the same. The earthenware is used because it is a product found in Soufflenheim and Betschdorf in Bas Rhin (so North of Strasbourg). They have been making it there for hundreds of years.
The French version of American steak and potatoes. Looks tasty.
My hubby is from Alsace. Ill have to make him this. He is a farm boy
I ADORE READING
The combination of pork, beef and lamb reminds me of the German pichelsteiner stew.
Literally every Slavic recipe
Now, this is an easy one-pot meal! I'm going to try it (but I plan to add mushrooms, just because...LOL!)
great tell how the mushroom version is then 🙂🙂
@@FrenchCookingAcademy everyone just LOVED it and once again there were no leftovers! Adding the mushrooms made it 'next level' just as I expected. Thank you so much for these one-pot recipes!!!
Cassoulet is a great one pot dish
i a as m not sure it exactly qualify as one pot unless you the other ingredients pre made 😄
Love the beef/lamb/pork base. My go to meat base. Presentation is critical for me. I'd color it up with Julianne carrots, sliced okra & orange/red sliced peppers. Great video. Subscribing. What would YOU add to it vegetable wise?
Looks delicious. I was thinking about adding cabbage, I suppose you can add any kind of veggies???
I’m gonna work on making this “my way”
Lots more things like jalapeño maybe…
The story of the people giving their pots to the baker reminds me here in the US of how people used to make baked beans that way. Give the pot to the baker back when they used wood fired ovens, and it'd bake bake away
that sound cool I did not know that oven fire baked beans bring it on!
Would feed a crowd
I made this mostly for fun-smelled great marinating, even better cooking, but boiled meat… hard to take. The guy who recommended browning the meat(s) was onto something. Anyone want the rest of my juniper berries? Just come on by.
Would you drink Riesling with this? I tend to find that with meat that is "boiled" you can get very far with a sturdy white. Grilled red meat is obviously a different thing.
Ooooo I much prefer this filming style where you focus on the cutting board and your hands. Definitely a big improvement!
Alsatian lasagna, yum!
😄
Frenchman reluctantly makes ancient German dish because Geopoliltics 🤣 Great dish, and brilliant recipe though, I used to have a similar dish at a Scottish restaurant I worked at. 2 layers min the best, I used to do 4. Needs a wine like hoch or even one of those really sweet Austrian wines to offest all the onions, and cut through the fatty meat, which I used venison. Offcuts of short pastry was used for the seals, when desparate. Has to be much saucey-er, so a Bueurre manie is amazing for thickening, Monter au Beurre for a really nice finish
Alsacian cuisine is considered by French people as part of french regional cuisine. There are no geopolitics involved in that. As a French woman living in France I can testify to that.
I never heard of any traditional german dish similar to that, and I´m pretty sure I would have, if there was one. Anyway, I can hardly imagine any french person would refuse to make a "german" dish because of geopolitics, but because he/she regards german cuisine as barbaric in comparison to the french.
Does the 3h cook time start when the oven reaches 150C or does it start when you place the pot in the cold oven?
Watch again
@@dhrtiwalter8670 He doesn't specify.
Highly likely, he meant starting with a preheated oven at 150°C (so 3h at 150°C). I normally cook Baeckeoffe at 160°C and I check the meat after 2,5 hours. The dish isn't very time sensitive, though. You can always check the meat for doneness and put it back in the oven if it's not there yet. Just make sure to check the broth/wine after you break the bread seal (if you're going traditional) and add some water if it's getting too low.
I have a broken wrist but cast is coming off on Monday. Im making this
I love mushrooms! No mushrooms is a French food sin! OH MY!
Hah! I often use a rubber paint-can mallet on a knife to chop through frozen products! Or a sealed pot!
Hey man, just baeckeoffe man!
❤
...but can I ADD mushrooms? ;)
👌👍👏
I’m deathly allergic to onions, scallions, chives and any and all types of onions. I can eat all the garlic I want. Any suggestions for recipe alternatives where onions are called for?
you could perhaps replace the onions with leeks 👍
Leeks are a killer too.
Request: CHARLOTTE AUX FRAISES S.V.P !
Is this a current video? Earlier video resurfaced?
that is a brand new one 🙂
The recipe is very like Lancashire hot pot?
Seems like an Alsatian version of pot au feu
😁 mais quel gourmand ! On dirait mon chat ....!!! 😂😾
I think if I were to make something like this (as a hater of mushrooms, I just might) I'd probably end up adding parsnips, carrots, and maybe some whole cherry tomatoes to round out the flavours a little. Just meat, onion, and potato seems a little too minimalist for me.
don’t forget the wine 🙂
@@FrenchCookingAcademy Never!
i wonder if they added the dough seal so they could have bread with the dinner or to prevent the baker from opening the lid and taking a spoonful of food. theft-prevention trick like wrapping your luggage in plastic at the airport!
Sounds good but I think if I make it I will have to cheat and use a Instapot or a slow cooker.
Slow cooker, not instapot. Keep in mind, the original was cooked in the village baker's oven after the bread was made and the huge brick oven was no longer being fed and was cooling down. Residual and diminishing heat -- very slow-cooker (or oven on slow cooking setting...).
Should be leek, carrot, Potatoes, trotter, beef, and lamb. I love your level of refinement however. I mean it is a peasant dish, and a lovely one at that.
😊
Thanks for super simple dish.There is a version of it in every country ,all good.
No mushrooms! Yaay! Haha!
😅
If Alsatian is similar in pronunciation to German, it’d be “Beckern” like Boris the tennis player, and “Öffe” like “œuf-er”.
Also I am absolutely doing this in the pressure cooker when it gets cold again.
Also I am absolutely doing this in the pressure cooker when it gets cold again.
Il me semble qu'on met aussi une carotte et un poireau. Mais c'est comme le cassoulet, chaque village a sa recette.
I’ve had this in Alsace a couple of times, and I hate to say it. Your version is a little too simple. The ones I’ve had are more like the Andre Soltner version you can find on TH-cam 😁