Typical cuisine in France

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Typical cuisine from France can also come from Alsace: This hearty meat dish, which used to be actually cooked in the baker's oven, is an example of this.

Alsatian Bäckeoffe is a typical dish from Alsace. In earlier times the "baker's oven" was actually pushed into the oven together with or after the bread and cooked gently there. Since the meat dish from French cuisine takes some time and effort, you should make it for a larger number of people - then it is also worthwhile.

Prepare the meat in the evening - this is how it works

  1. Cut that meat into larger pieces.
  2. Peel the onions and pepper them with the cloves.
  3. Cut the white parts of the leek into thin slices.
  4. Wash, peel and dice the celery bulb.
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  5. Put the meat in a large bowl along with the onions, leek, garlic and herbs.
  6. Season the meat with salt and pepper and pour the Wine.
  7. Let the meat stand in the marinade in a cool place overnight.

Alsatian Bäckeoffe - this is how it is made

  1. The next day wash and peel them off potatoes as well as the onions. Cut both into fine slices.
  2. Grease a sufficiently large casserole and put a layer of that vegetables on the ground.
  3. On top of this, put a layer of meat. Salt and pepper.
  4. Fill the casserole in layers, close with a layer of potatoes and onions.
  5. Pass through the marinade and finally pour it over the French dish.
  6. Let the remaining lard melt and pour it over the meat pot.
  7. Close the casserole and let the Alsatian Bäckeoffe cook gently over a mild heat for about five hours.

Typical French cuisine - this is how you serve the Bäckeoffe

Strictly speaking, of course, this dish does not come directly from the typical fine cuisine of France (as it is known here), but from Alsace. But here as there, hearty meat dishes are extremely popular, especially the combination of meats and spices. So prepare a typical feast from your Bäckeoffe, as is customary in France:

  • Serve You one salad as appetizer.
  • Serve with the Bäckeoffe baguette and of course a good Alsatian drop.
  • And last but not least, you ensure the right rounding off of your French cuisine menu: Serve a cheese platter that naturally includes the typical Munster cheese from Alsace allowed.
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