A Regional Classic
One of the quintessential Alsatian dishes, Baeckeoffe is a hearty pot roast-ish kind of dish that possesses great flavor, and there is a quality of angelic lightness about it that defies description.... Still, this is full-throated, heavy fare. It is more stylized in its construction than is pot roast (which has no specific assembly), as the meat is layered with potatoes and vegetables, marinated in a white wine concoction, that is sealed in a large terrine with a flour paste and cooked for several hours.

Origin of the Name
The word "Baeckeoffe" is from the Alsacien for "bakers oven." One traditional story tells us that Baeckeoffe was assembled by the family matriarch in the morning, dropped off at the bakery by her husband on his way to work, cooked in the still-hot-but-no-longer-on stone ovens, and picked up by her husband, along with a loaf of bread, on his way home.

Accompaniments
This warm and satisfying dish is best served with a green salad and some crusty bread to mop up all that delicious juice.

Baeckeoffe

Serves 6

Meats
1 lb. boneless pork shoulder
1 lb. boneless lamb shoulder
1 lb. boneless beef chuck roast
1 (or 2) pig's foot, split lengthwise (optional but incredibly flavorful)

Marinade
½ celery root, diced
1 carrot, diced
1 onion, diced
1 clove garlic
6 whole cloves or whole allspice berries
4 small bay leaves
1 Tbsp. juniper berries
2 Tbsp. flat-leaf parsley leaves, chopped
½ tsp. Herbes de Provence
1 bottle dry white wine (preferably Alsace Riesling or something with similarly high acidity)

For the Casserole
Sheets of back fat (optional)
¼ cup flat-leaf parsley leaves, finely chopped, stems reserved
½ celery root, chopped
2 carrots, chopped
1 large leek, white and light green parts sliced
2 onions, diced
6 medium cloves of garlic, minced
2-3 small bay leaves
3-4 lbs. waxy potatoes, peeled and sliced at least ¼" thick. (Yukon Gold work well)
Salt and freshly ground black pepper

Method
1. Combine the four meats with the marinade ingredients. Cover and refrigerate overnight or for up to 72 hours. Strain the meat and vegetables from the marinade, reserving the marinade. Discard the vegetables.

2. With butter, lightly grease the bottom and sides of a large ovenproof casserole with lid. Place the pig's feet (or fat back--I've found it's better to use one or the other rather than both) in the bottom and sprinkle with 1 Tbsp of parsley. Cover with half of the potatoes, then season lightly with salt and pepper and another 1 Tbsp of parsley. Layer successively with meat and vegetables, lightly seasoning with salt and pepper and adding 1 Tbsp of parsley to each layer as you go. Finish with the other half of the potatoes. Pour the reserved marinade in--it should come most of the way up (but not cover) the meat and vegetables. Add some water (or more wine) if necessary. Lightly season the final layer of potatoes, and strew the parsley stems over the top.

3. Seal the lid onto the casserole with a paste made from 4½ oz. flour, 5 Tbsp water, and a Tbsp of oil. Alternatively, use a damp cheesecloth or aluminum foil. Bake at 400°F for 30 minutes, then reduce temperature to 300°F and continue baking for another 3-4 hours. If paste begins to blacken, cover it with foil.

4. When it is done, remove from oven and allow it to rest fifteen minutes. Open, remove parsley stalks and sprinkle with some fresh parsley. Serve it directly at the table. The pig's feet have extraordinary flavor, but are probably best reserved for the more adventurous diners.

Despite using Riesling in the marinade, I generally prefer Pinot Gris with Baeckeoffe.

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