Baeckoefe Recipes

Steps:

• Place the meats in a large bowl with the onions, carrots and garlic. Add the thyme, bay leaves, parsley, cloves, peppercorns and salt. Pour the wine over and stir. Place in the refrigerator and allow to marinate 12 hours, stirring occasionally.
• Preheat oven to 375°F.
• Peel and wash the potatoes and cut into 1/4 inch slices. Drain the meat, reserving the vegetables and the marinade. Arrange a layer of the potatoes in a 2 qt flameproof, earthenware pot with tight fitting lid. Scatter some vegetables from the marinade over the potato layer, then add a layer of meat. Continue alternating layers, finishing with a layer of potatoes. Pour the marinade over the potatoes.
• Lutage - This is the method of sealing the lid so that no evaporation can take place. In a small bowl, mix enough water with the flour to produce a smooth, thick paste. Roll it into a long sausage shape and place it around the edge of the pot. Place the lid firmly on the pot, pressing down to ensure a perfect seal.
• Bake for 3 hours. Remove the pot from the oven and break the circle of pastry. Carefully remove the lid. Serve the baeckeoffe directly from the pot with a loaf of crusty bread.

Steps:

• Cut leeks into rings (white parts only) Cut onion into half rings Cut up lamb shoulder, bacon, and oxtail into approximately the same size. season with salt and pepper (heavy on the pepper) put herb bundle in the middle pour 1 bottle of pinot gris. Marinate for at least 12 hrs if not more Preheat oven to 400 degrees Slice the potato and put one layer on the bottom of Dutch Oven Separate the meat/veggies from the wine mixture. Layer meat/veggies on top of potato. Tuck the herb bundle in the middle. Then layer final layer of potato on top of it all. Pour wine marinade over everything. Stick in oven and cook for at least 3 hours.

Steps:

• The night before: Toss together and marinate the meats with the diced onion, leeks, carrots, spices and garlic. Then add the white wine and keep in refrigerator overnight.
• The next day: Remove the meat, draining it, but keeping the juices. Grease a covered roasting dish and cover the bottom with half of the potatoes. Place the marinated meat on top of the potatoes, along with the onions and leeks. Salt and pepper lightly. Place the rest of the potatoes on top of meat, covering thoroughly. Pour the marinade over the whole thing, and add water, enough to reach the top layer of potatoes.
• Mix together some flour and water, in order to get a rather soft and sticky dough. Place the lid on the dish and seal it with this dough. Be sure to press the dough firmly, to be sure it is sealed and not just resting on top of the lid.
• Bake in a 275-300 degree oven for 3 to 3 1/2 hours. Serve right from the dish, hot.

Steps:

• Place beef, pork, and lamb in a large mixing bowl. Season with salt and pepper. Add wine, parsley, juniper berries, garlic, bay, carrots, onions, leeks, and thyme. Mix together, cover with plastic wrap, and refrigerate overnight or up to 2 days.
• Rub a crockpot with duck fat, if using. (You may add 2-4 tbsp olive oil, if you are not using the fat) Layer potatoes, marinated meat, and vegetables in the pot, seasoning between each layer with salt and pepper, ending with a layer of potatoes. Pour in remaining marinade and arrange the bacon, overlapping the slices slightly, over the top. Add the additional white wine.
• On high for 4-5 hours or low for 8-10 hours. Enjoy.