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Baeckeoffe is the signature Alsatian slow bake: mixed meats and vegetables (often potatoes and onions) marinated in local white wine, then sealed and cooked low-and-slow in a terrine. The name itself points to tradition—“baker’s oven”—and the dish embodies the region’s hearty, practical cooking (big batch, long cook, better the next day).

Slow-baked casseroles built for cold weather

Baeckeoffe is the signature Alsatian slow bake: mixed meats and vegetables (often potatoes and onions) marinated in local white wine, then sealed and cooked low-and-slow in a terrine. The name itself points to tradition—“baker’s oven”—and the dish embodies the region’s hearty, practical cooking (big batch, long cook, better the next day).