Baeckeoffe
In Alsace there are as many ways to prepare Baekenofe (also spelled Baeckenoffa or Baeckeffe) as Choucroute Garnie. The word baeckeoffe in the dialect of Alsace means "bakers oven", and in fact this tasty casserole of 3 kind of marinated meats (pork, beef and lamb) layered with potatoes, onions and moistened with white wine used to be cooked in the bakers oven.
Originally this dish was prepared on Mondays, when housewives usually did their laundry and had little time to cook. They brought the marinated stews in earthenware terrine to the local baker, who placed it into his wood-burning oven. When it was time for the midday meal, the stew was ready and brought home.
Its a cold-weather meal to be served with Pinot Blanc, Pinot Gris or Pinot Noir.
Baeckeoffe Wine Pairing
This hearty stew featuring three types of meat naturally calls for a red Pinot Noir or a full-bodied white. With its generous volume and smoky aromas, Pinot Gris is an excellent match for a Baeckeoffe and meats in general.
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