1️⃣ Marinating the Meats (Essential Step)
In a large bowl, combine the beef, pork, and lamb with:
sliced onions, carrot, shallot, leek, and garlic
thyme, bay leaf, celery leaves, juniper berries, and peppercorns
Pour in the entire bottle of white wine and lightly salt the mixture.
Cover and refrigerate for at least 12 hours, preferably overnight.
This step is crucial for tenderness and depth of flavor.
2️⃣ Preparing the Potatoes
Peel the potatoes and slice them into thick rounds.
Thinly slice any remaining onions.
3️⃣ Assembling the Baeckeoffe
In a large ovenproof terrine or Dutch oven, layer the ingredients as follows:
Potatoes
Onions
Marinated meats (drained, but reserve the marinade)
Repeat the layers until all ingredients are used, finishing with a layer of potatoes on top.
Pour the reserved marinade evenly over the entire dish.
4️⃣ Sealing the Dish (The Traditional Secret)
Mix the flour with a little water to form a soft dough.
Roll it into a long rope and use it to seal the lid completely around the rim of the terrine.
👉 This seal traps steam and aromas during cooking—nothing should escape.
5️⃣ Slow Cooking
Bake in a preheated oven at 180°C (350°F) for 2½ to 3 hours.
Do not break the seal during cooking.
6️⃣ Serving
Break the dough seal at the table and let the aromas escape.
Serve piping hot, traditionally accompanied by an Alsatian white wine.
Tips & Variations
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