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Baeckehoffe in a wood fired oven

Ingredients (for 4 people):

500 g shoulder of lamb cut into dice

500 g salted pork shoulder cut into dice

500 g beef shoulder cut into dice

1 pig’s trotter cut into pieces

2.5 kg potatoes cut into rounds

1 leek cut into rounds

1 carrot cut into rounds

1 stick of celery cut into rounds

5 cloves of garlic, crushed

400 g finely chopped onions

bay leaves, clove, juniper berries

1 litre white wine from Alsace, such as Riesling or Gewurtztraminer

salt, pepper

3 dessertspoons olive oil



The day before, marinate all the meat with the herbs and spices and some of the wine. 

On the day, place a layer of potatoes and onions in the base of a large casserole dish with a lid. 

Cover with a layer of the strained and mixed meats. 

Make another layer with the vegetables (leek, carrot, celery).

Repeat the process and finish with a layer of potatoes. 

Pour the marinade over the preparation, along with the rest of the white wine.  You may wish to add a little water to halfway up the pan.

Season with salt and pepper. 


Cooking in the Le Panyol wood-fired oven

Type of cooking: without a flame, oven closed

Remove the embers from the oven or leave them to burn out completely. 

When the interior of your Le Panyol wood-fired oven reaches approximately 180°- 200°C, place the dish in the oven with the lid on. Close the oven door.

Leave to cook for at least 2 hours 30 minutes.

Traditionally, you should make a flour and water seal around the lid of the cooking pot. 

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