Make Brasserie's Le Baeckeoffe d'Alsace by Chef Luc Dimnet

Categories: Featured, Recipes

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Good pot.
What a tease. Temperatures hit balmy spring levels last week, but, alas, it wasn't meant to last. It's still February and the season of hearty one-pot meals continues. Keep the cold at bay with Brasserie's Le Baeckoeoffe d'Alsace, a meaty communal Alsatian dish that pairs wonderfully with a wine from the region. Alsace-born chef Luc Dimnet shares the recipe.

"This dish brings memories of my home, where my grandmother Mémé Angèle would serve it on Sunday night," he says. "It's a true winter dish, with meats marinated in white wine and the addition of root vegetables and aromatics. You need a dry white wine with great fruit and great acidity to complement it, and I like to cook and serve my baeckeoffe with an Alsace Riesling or Pinot Gris."

Le Baeckeoffe d'Alsace

Ingredients:
1 pound pork shoulder, cut into bite-size pieces
1 pound boneless lamb shoulder, cut into bite-size pieces
1 pound boneless beef brisket, cut into bite-size pieces
3 pounds Yukon Gold potatoes, slice
1/2 pound onions, chopped
1/2 pound carrots, sliced
1/2 pound turnips or rutabaga, chopped
2 cloves garlic, minced
1 quart dry white Alsace Riesling or Sylvaner
1 quart beef broth or chicken stock
1 teaspoon juniper berries, about 5 cloves
1 bouquet garni (5 sprigs of parsley, 5 sprigs of thyme, 5 bay leaves)
salt and pepper, to taste

In a bowl, combine the onions, carrots, turnips, garlic, bouquet garni, half the wine, and seasonings, and marinate the meat in the mixture for 24 hours.

For the dough:
1/2 pound flour
1-2 ounces cold water

In a bowl, combine the flour and water until it reaches a doughy consistency.

To assemble:
In a deep clay pot or a cast-iron casserole (Dutch oven), arrange a layer of sliced potatoes, then meat and vegetables from the marinade, then another layer of potatoes. Pour the rest of the white wine and beef broth or chicken stock to moisten.

Cover the pot with the lid and seal it with a ribbon of dough. Bake for 3.5 hours at 300 degrees F, and serve with a crisp, dry Alsatian wine, like a Riesling or Pinot Gris.


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