Catherine M. Allchin Freelance writer based in Seattle. Food, Travel, Science
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Traditional Alsatian Stew

12/11/2018

 
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The Seattle Times - “THIS DISH SCREAMS wintertime to me,” says Thomas Griese, who until recently was the executive chef at the French restaurant RN74 in Seattle. “This is an elevated French version of a pot roast or pot-au-feu.”

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.

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