Baeckeoffe

Ingredients for Baeckeoffe

Instructions for Baeckeoffe

To prepare the Baeckeoffe recipe, please follow these instructions:

Cut the meat into cubes, and put it in a bowl-it must not be of metal! Came pigs toes in, and add the garlic, juniper berries, cloves, Bay leaves, herbs, carrot cubes, onions and wine. Tire Bowl, and let it rest in the refrigerator for at least 12 hours, like up to two days.

Take the meat and vegetables from using a sieve, but save the marinade, and disassemble the vegetables from the flesh. Butter a large tureen deep inside with butter. There must be a tight-fitting lid. Put bacon strips at the bottom. Got half of the potatoes on top, sprinkle with salt and pepper. Then came the layers of meat and vegetables, and sprinkle with salt and pepper between the layers. End with the potatoes. Pour marinade over-it should reach approximately 3/4 up on meat and vegetables. If not, add a bit of water.

Make a batter of flour and water as to a moist bread dough. Put the dough between the form and the lid to seal the tureen and possibly brush the dough with a beaten egg ~ the last is most for the sake of presentation.

Behind the tureen in the oven in 3-4 hours at 150 degrees and serve it with a good bottle of Alsatian Pinot Gris.

Tips:
Unleash your imagination loose! Once you have been dus with the cooking, one can easily think ahead and URf.eks. Cook a chicken or a duck breast in the tureen. Or what about a version consisting of rabbit, Sun-dried tomatoes, olives, good white wine and lots of Basil?