Literally, Baeckeoffe means "baker's oven." Traditionally, the women would prepare this dish on
Sunday evening and leave it with the baker to cook in his gradually cooling oven on Monday while they headed down to the river to wash the family's clothes. The baker would seal the casseroles with leftover dough and on the way back with their clean clothes, the women would pick up their casserole and a loaf of bread to feed their families.
For Marinade:
2 onions, large, cut in 8 wedges
4 leeks, small, white and tender green parts, cut in 1.5 inch rounds
1 carrot, cut into 1/8-inch slices
3 garlic cloves, minced
2 bay leaves
1 teaspoon juniper berries whole
1 thyme sprigs
3-5 parsley stems
1 bottle (750 ml) dry white wine (preferably Alsatian Riesling)
1 tsp salt
1/4 tsp ground black pepper
For meat:
1 pound beef chuck roast; cut into 1-inch cubes
1 pound boneless pork butt; trimmed and cut into 1-inch cubes
1 pound boneless lamb shoulder; trimmed and cut into 1-inch cubes
3 pounds Yukon gold potatoes (or other yellow potatoes); peeled and cut into 1/8-inch slices
Salt and freshly ground black pepper to taste
For Pastry Seal:
3/4 cup all-purpose flour
5 tablespoons water
1 tablespoon olive oil
1 egg, beaten
TO PREPARE MEAT AND MARINADE:
Combine the marinade ingredients in a mixing bowl. Add all the meats and toss gently. Cover, and refrigerate overnight.
TO ASSEMBLE DISH FOR COOKING:
Preheat oven to 350 degrees F.
Remove the meats and vegetables from the marinade and reserve the marinade.
Sear meat all around until golden brown.
Season the potatoes with salt and pepper, and lightly oil a large ovenproof casserole (preferably earthenware and with a vent hole in the lid) with olive oil.
Cover the bottom of the casserole with a third of the potato slices. Arrange half of the seared meats over the potatoes, and then place half the vegetables in a layer over the meats.
Cover with a layer of the half of remaining potato slices. Repeat layers and finish by placing the remaining third of potatoes on the top. Pour the marinade over them. Place the lid on the casserole.
TO PREPARE PASTRY SEAL:
Mix together the flour, water and olive oil in a mixing bowl, and form into a rope shape long enough to wrap around the rim of the casserole. Press the dough onto the rim of the casserole. Place the lid on top of the dough and press to seal completely (this seal will prevent any of the cooking liquid from evaporating). Brush the pastry seal with egg, if a glossier look is desired.
TO COOK:
Place the casserole in the oven and cook for about 3 1/2 hours. Remove the casserole and bring to the table. Cut under the lid to break the pastry seal and remove the lid. Serve the baeckeoffe out of the casserole onto warm serving plates
NOTES:
It's seems a good idea to increase amount of vegetables in the dish.
Also make sure that your dutch oven is big enough to hold all ingredients (4 qt capacity is not enough)
