Alsatian Meat - Recipe With Photo

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Alsatian Meat - Recipe With Photo
Alsatian Meat - Recipe With Photo

Video: Alsatian Meat - Recipe With Photo

Video: Alsatian Meat - Recipe With Photo
Video: 2. French Salami 2023, March

Cooking description:

Alsace is located exactly in the middle between France, to which it belongs geographically, Germany and Switzerland - therefore, it is not surprising that the Alsatian cuisine has absorbed the rich culinary traditions of these countries. German simplicity and abundance are combined here with French sophistication, exquisite foie gras calmly side by side with sauerkraut, and for the preparation of the famous baeckeoffe or Alsatian meat they use as many as three types of meat at once - full, damn it, eclecticism!

But enough lyrical digressions, let's get acquainted with the classic Alsatian meat recipe.

So, wash the meat, dry it, clean it from films and cut it into small pieces, which we put in a fairly deep saucepan.

Peel the onion, cut it coarsely. We also clean the garlic, but cut it into thin slices. We send it to the pan with meat.

Pour there finely chopped parsley, dry thyme, salt, pepper, throw a couple of bay leaves on top, stir, pour over with wine and stir again.

We remove the pan in a cold place for at least 12 hours, and ideally for a day.

We peel the potatoes, wash them and cut them into rather thick slices - about 0.5 centimeters. We put a layer of potatoes on the bottom of the heat-resistant form. Traditionally, baeckeoffe is cooked in earthenware; a ceramic baking pot will do.

We discard the meat in a colander set over a bowl. We put the marinated meat with onions on top of the potatoes, and filter the marinade, remove the pepper and bay leaf and try - if there is not enough salt, it's time to fix it.

Mix the meat with potatoes, fill with marinade, close the lid and put in the oven - the temperature is about 180C, the time is no less than 2 hours.

It is difficult to describe what is the result in words - you need to try …

Purpose: For lunch / For dinner / For a banquet table / Gala dinner

Main Ingredient: Meat / Beef / Pork / Lamb

Dish: Hot dishes

Cuisine geography: German / French / European


  • Beef - 0.5 Kilogram
  • Pork - 0.5 Kilogram
  • Lamb (preferably lamb) - 0.5 Kilogram
  • Onions - 5 Pieces
  • Garlic - 3-4 Cloves
  • Parsley - 5 Art. spoons
  • Bay leaf - 3-4 pieces
  • Dry white wine - 0.5 L
  • Potatoes - 1.5 Kilograms
  • Thyme - 2 Teaspoons
  • Ground black pepper - 1 Teaspoon
  • Salt - To taste

Servings: 7-10

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