Baeckeofe Recipe




30 mn
Heat treatment time
3 h


Ingredients list

  • 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

Number of servings

4 to 6 servings

Jar suggestion

Le Parfait Super Jars

Le Parfait Super Jars

All products


  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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