Recipe Baeckeofe

This recipe exudes the flavors of Alsace. Baeckeoffe was once the dish of Monday, laundry day. The busy washerwomen carried this covered terrine to the baker who put it in the oven after baking the bread. The Baeckeoffe simmered like this for several hours. Today, with Le Parfait jars, it’s much simpler.

Preparation time:
Heat treatment time:
Community rating:


Number of persons: 6-8 servings
  • 500 g pork shoulder or loin
  • 500 g lamb shoulder, boned
  • 500 g beef brisket or chuck, boned
  • 1 kg potatoes
  • 250 g onions
  • 2 garlic gloves
  • 500 ml white wine (preferably Alsace)
  • Salt & Pepper

Recommended products

We recommend: Terrines Le Parfait Familia Wiss > Terrine - 200g (Diameter : 82)


  1. Cube the pork, lamb and beef and mix together with the seasoning. Slice the potatoes and the onions and finely mince the garlic.
  2. Into a Le Parfait Super Terrine or Le Parfait Familia Wiss, arrange a layer of sliced potatoes, then a layer of meat, a layer of onions and garlic, then repeat the layers to fill the jar to 3cm below the brim. Add white win to cover the contents to 1 cm above the surface.
  3. Seal tightly and proceed immediately to the heat treatment: 3 hours at 100°C. 


Baeckeofe used to be eaten on a Monday – laundry day. The busy washerwomen eased their workloads by putting potatoes, vegetables and meat together in a Terrine and moistening it with white wine. They gave their dishes to the local baker who put it in the oven after the bread was cooked. The Baeckeofe would simmer for several hours…

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