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Baeckeoffe recipe – [ESSEN UND TRINKEN]
Ingredients
For
6
portions
G
G
Baking mix for crusty bread
tl
tl
Caraway seeds
Federal
Federal
Soup greens
G
G
potatoes
G
G
bacon
(mixed)
G
G
Beef goulash
(from the shoulder)
El
El
oil
Salt
pepper
Sheet
leaves
laurel
ml
ml
White wine
(dry)
tl
tl
Sea salt
(rough)
ml
ml
Beef broth
preparation
Knead the bread mixture and 1 teaspoon caraway seeds with water according to the package instructions to form a smooth dough. Let rise in a warm place for 45 minutes.
Clean the soup greens, peel the carrots and celery, and wash the leeks thoroughly. Cut the carrots into half slices, the celery into 1.5 cm cubes, and the leek into 3 cm long pieces. Peel the potatoes and cut them into 1 cm wide pieces. Cut bacon into 1/2 cm thick pieces.
Fry the meat in a hot roasting pan over high heat with the oil until light brown all over, about 4 minutes, season with salt and pepper. Add half of the vegetables and bacon to the meat and fry for 2 minutes. Add bay leaves. Deglaze with white wine and let it reduce by half. Pour in the broth, bring to the boil and simmer covered for 30 minutes.
Form half of the dough into 4 equally sized rolls, place them on a baking tray lined with baking paper and let them rise, covered, for 30 minutes.
Preheat the oven to 180 degrees (fan oven 160 degrees). Brush the rolls with a little water, sprinkle with 1 teaspoon of caraway seeds and coarse sea salt. Bake in a hot oven on the middle rack for 30 minutes. Let cool on the tray.
Form a roll out of the remaining dough (corresponding to the circumference of the roasting pan). Add the potatoes and remaining vegetables to the ragout and bring to the boil again. Remove the roasting pan from the heat, press the rolling pin onto the edge of the roasting pan and put the lid on so that the lid seals airtight. Braise in the hot oven (as above) on a rack on the middle shelf for 1 hour.
Remove the roasting pan from the oven. Use a knife to make a small hole in the dough between the lid and the roasting pan and carefully lift off the lid.
Serve the stew with the rolls.
Tip Traditional Alsatian pot: The stew from the eastern French region takes its name from the baker’s oven. Women used to bring their pots there to use the residual heat from his oven. The clay pots contained beef, lamb and pork plus marinated vegetables, which, covered with the dough, cooked for two to three hours without allowing any liquid to escape.
Step by step: Baeckeoffe
© Matthias Haupt
1. Halve the dough with a knife and form 4 equal-sized rolls from one half.
2. Form the other half of the dough into a roll that is as long as the circumference of your roasting pan.
3. Gradually place the roll of dough on the edge of the roasting pan and press it down lightly with your hands.
4. Put the lid on so that the pot is sealed airtight and no liquid is lost.
