ALSATIAN BAECKEOFFE
A succulent Franco-German style stew made with Riesling, 3 types of meat, onions and potatoes. 
Baeckeoffe is an Alsatian specialty made with Riesling wine, three types of meat, onions, and potatoes. While purists insist on using wine from the Alsace region of France, let’s not let perfect be the enemy of the good. Any Riesling will do. The word "Baeckeoffe" translates to "baker's oven." Legend has it that field workers in Alsace would fill earthenware pots with meat and vegetables and take them to the local baker, who would cook them slowly in the residual heat of the oven until they were ready to be picked up for dinner. To stay true to the original recipe, I use dough to seal the pot during cooking. Apart from marinating the meat overnight, this recipe is as straightforward as it gets to produce a succulent Franco-German style stew.
INGREDIENTS
Serves 4
For the meat marinade
1 lbs (500 g) pork shoulder, cut into rough pieces
1 lbs (500 g) lamb shoulder, cut into rough pieces
1 lbs (500 g) beef chuck, cut into rough pieces
2 cups (500 ml) of Alsace Riesling (dry)
1 onion, thinly sliced
1 sprig of thyme
1 bay leaf
2 tsp juniper berries
1 tsp black peppercorn (whole)
2 garlic clove, bruised
Salt and pepper to season
For the dish
2 onions, sliced
2.2 lbs (1 kg) potatoes, cut into thick slices (reserved in cold water)
1 cup (250 ml) Riesling or water, for topping up
For the baker’s dough
2 ½ cups (300 g) all-purpose flour
About ½ cup (120 ml) water
MISE EN PLACE
Place all the ingredients for the marinade in a large dish and marinade the meat overnight.
Method
Layer the potatoes in the bottom of a large, oven-safe (earthenware or cast iron) pot. Follow with a layer of meat, including some of the onion and aromatics from the marinade, and then add a layer of onions. Repeat these layers until all the ingredients are used up. Finish by pouring all the marinade over and top up with fresh Riesling, or water, so that the liquid barely reaches the top of the meat. Finish with a sprinkle of salt and pepper.
To make the baker’s dough, mix the flour and water together in a bowl until a dough is formed. Transfer the dough to your kitchen bench, and then roll it into a long rope.
Press the dough rope around the edge of the pot, then cover the pot with the lid. pressing the dough around the lid so that the pot is completely sealed.
Place the pot in a cold oven and cook at 300°F (150°C) for 3 hours.
Remove the pot from the oven, and then break open the bread seal in front of guests for a fun party effect. When done, discard the dough and serve the Baeckeoffe piping hot.
TIP
Can’t find Alsace Riesling? No worries - you can substitute it with another high-quality Riesling. However, be mindful that the taste of the dish will be impacted by the quality of the wine you use.