Baeckeofe RecipeOrigin: German Period: Traditional |
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This recipe shows the changes on the map of Western Europe over the past century or so. The recipe itself is derived from Alsace, now in France. But the ethnic origin of the recipe itself is German, originating when Alsace was a part of Prussia, then Germany. Ingredients:
450g lamb's shoulder, deboned and cubed 
Baeckeofe Preparation:Method:The night before mix the meat with the diced onion and add the leeks, sliced and in rings. Add the spices and the garlic to the mixture, pour the white wine over the top and refrigerate over night (be sure to seal it tightly, or your refrigerator will smell like spices in the morning!). The following day remove the meat, draining it, but retaining any liquid. Grease a roasting dish and cover the bottom with half of the potatoes, peeled and sliced. Place the marinated meat on top of the potatoes, along with the onions and leeks. Season lightly then place the rest of the potatoes (also peeled and sliced) on top of meat, covering thoroughly. Pour the marinade over the whole thing, and add just enough water 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 so that no moisture escapes. Be sure to press the dough firmly to ensure that it is is sealed (and not just resting on top of the lid). Bake in an oven pre-heated to 160°C oven for 2½ to 3 hours. Serve hot, right from the dish. |
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Other recipes with meat and leeks as primary ingredients: Pilau ya Nyama Poulet avec pruneau et de fromage de chèvres Wild Rabbit Stew Prune-stuffed Chicken Biltong Pâté Cozido à portuguesa Couscous with Chicken and Sausage Lahmajoun Cwnhingen â Chorbys Paprika Sausage Cabbage Soup Cawl Tatws a Chennin Syfi Chevre au Vin Khanum Budu Collard Greens Pupusas Samboussa Jan's Lentil Soup Mortarolo Fiery Chicken Jalfrezi Conchiclam Apicianam Linden Leaf Stew Venison Collops Zuppa Toscana Nigerian Scotch Eggs Cig Oen Rhost Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
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