RISE & SHINE KAUT43 OKC
Like with any other regional cuisine, it turns out there are many different ways to spell this dish… Bacheoff, Bacheoffe, Baeckeoffe. Different spellings, yes, same great meal? HELL YES!
So what's the deal? Bacheofe hails from the Alsace-Lorraine region of France, or the far northeastern area that borders Belgium, Luxembourg, Germany, and Switzerland. As the story goes when it comes to Bacheofe, by the end of the week some leftovers needed to be used up; More precisely, leftover meats from the week’s meals. Monday was also considered “washing day” so the hard-working women of the region had to have an efficient way to throw dinner together while using up leftovers and still spending the majority of their Monday scrubbing the family’s clothing down by the river.
They would gather up the meat, Beef, Lamb, and Pork. Sometimes slabs of bacon, sausages, and even pig trotters (pig’s feet) and pig’s tail to add gelatinous fortification and richness to the dish. Once the women had all the meat together, they would marinate it, along with aromatics, in wine overnight.
On Monday, once they had gathered up all the week’s washing, they would put the marinaded meats and aromatics, along with herbs and spices, potatoes, and more wine if needed, into a sturdy baking tureen and drop it off at the baker’s on the way to the river. See, people did not have ovens in their homes back in the day, and the only one who did…was the town baker! The baker would have just finished his daily baking in those super hot ovens, so while they were burning off the wood and cooling down the oven, the baker would seal the lady’s pots with dough to keep in the steam and prevent seepage while in the oven. “Slow and low” is the way we cook proteins, remember? Especially the tougher cuts of meat.
Once the ladies had finished their washing for the day and were headed home, they would pick up their tureen, knock off the pastry seal, and voilà! Dinner was served.
Bacheofe translates to “Baker’s Oven.” #TheMoreYouKnow
Bacheofe (serves 6+) Adapted from Saveur Magazine.
1 pound each of Beef chuck, Lamb shoulder, Pork Shoulder or Butt, cut into large 1 1/2”- 2.”
1 Pound Bratwurst or smoked sausage (optional), browned first in a frying pan
2 tablespoons In The Kitchen With Scotty “Roast Beast” Seasoning or Salt and Black pepper
3 cups dry white wine
Chicken stock as needed
Bouquet Garni: 5 steams flat leaf parsley, 3 stems thyme. 3 bay leaf wrapped and tied
5-6 cloves fresh garlic smashed and chopped
2-3 medium carrots, peeled and cut into thick rounds
2 medium leeks, trimmed, washed, and sliced
2 medium yellow onion, sliced thin
3 pounds Yukon gold potatoes, peeled and sliced
1 pound thick sliced bacon
1 1/2 cup flour
Water as needed
Place beef, pork, and lamb in a large nonmetal mixing bowl. Season with In the Kitchen With Scotty “Roast Beast” seasoning or your own Salt and Pepper to taste. To the bowl add the carrots, leeks, garlic, along with the Bouquet Garni. Pour in the wine, cover in plastic wrap, and allow the meat and aromatics to marinate overnight in the refrigerator.
Preheat the oven to 350 degrees Fahrenheit. In a large dutch oven or tureen layer sliced potatoes in the bottom. Add the marinated meats along with the aromatic vegetables. Position the browned sausages on top. Season once again with the Roast Beast or your own salt and black pepper.
Layer on additional sliced potatoes to top off the stew. Finally, top it all off with slices of thick sliced bacon. Pour in the remaining marinade and add chicken stock so that the amount of liquid in the pot reaches three-quarters up from the bottom.
Mix the flour with 6 tablespoons of water in a separate mixing bowl. Pour out the wet dough onto a floured surface and begin needing to a smooth mixture. Roll the dough out into a long enough rope that it loosely stretches prod the diameter of the lid.
Place the lid onto your pot. Lightly bright the lid’s side and side of the pot with water. Not too wet, but wet enough so the dough will stick. Press the Doug along the seam of the lid and the pot to seal the top on.
Place the pot into the oven and bake for 3 1/2 hours. Using a paring knife or sturdy wooden spoon, lock off the seal. Serve the Bacheofe as you would any hearty stew with plenty of meat and veg and of course enough jus to sop up with fresh rustic bread. Enjoy!