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.
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.