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Preparation30 minutes
Cooking3 hours
Resting time12 hours



  • 400 g boneless lamb shoulder
  • 400 g stewing beef
  • 400 g pork shoulder
  • 1 chopped leek, white part only
  • 1 chopped carrot
  • 1 stalk celery, chopped
  • 2 kg potatoes
  • 500 g chopped onions
  • 74 cl dry white Alsace wine
  • 5 juniper berries
  • 1 bundle of aromatic herbs
  • 300 g flour


1 Cut the meat into 5 cm dice and place them in a mixing bowl.

2 Add the white wine, carrots, leek, celery, juniper berries and aromatic herbs. Cover in cling wrap and put in the refrigerator overnight to marinate.

3 The next day, peel and cut the potatoes into circles.

4 Arrange 1/3 of the potatoes and onions at the bottom of the stewpot, then place half of the marinated meat and garnish. Season.

5 Arrange another layer of potatoes and onions, then place the rest of the meat and the marinade on top. Season.

6 Complete with the remaining potatoes and onions.

Preheat the oven to 150°C.

7 Mix flour and water in a bowl to make a dough. Roll it into a long sausage and place it around the walls of the stewpot.

8 Put the lid on top, ensuring the dough seals it.

9 Place it in the oven for 3 hours.

Tip: you can vary the recipe with duck legs instead of beef, lamp and pork.

Cristel products used for the recipe

Stewpan with Lid - Cristel USA
Stewpan with Lid
Castel' Pro (5 ply) Ultraply Fixed
24/01/2022 17:44:52