Baeckeoffe (baker’s oven) is a traditional stew from the Alsace region. Traditionally made with leftovers or lesser cuts of meats such as pigs’ trotters, the dish today has many variations. Typically, a trio of meats is used: pork, lamb and beef.
In Alsace, people would pour a bottle of wine over the meat and let it marinate for a day or two. Then the stew was slow-cooked, often all day, to be enjoyed when the work was done.