If you're on the lookout for a meal that embodies comfort food but with an exotic twist, look no further than Beckoff, a traditional Alsatian casserole that brings together layers of flavor from different meats, vegetables, and a rich, wine-based sauce. This dish, which translates to putting to bed, is a testament to slow cooking, where the ingredients are literally put to bed in a casserole, allowing them to meld flavors over time. Let’s dive into how you can create your own authentic Beckoff at home.
Ingredients
To make Beckoff, you'll need the following:
- Meats: 225g pork shoulder, 225g beef chuck, 225g lamb shoulder, all cut into 5cm pieces
- Vegetables:
- 2 onions, thinly sliced
- 3 cloves of garlic, minced
- 3 carrots, cut into large chunks
- 3 leeks, white parts only, sliced
- 2 parsnips, peeled and cut into chunks
- 1 small celeriac, peeled and diced
- 4 potatoes, peeled and halved
- 150g button mushrooms
- Seasonings: Salt, pepper, bay leaves, thyme, juniper berries, and a bouquet garni (parsley, thyme, and bay leaf)
- Liquids: 500ml white wine, 250ml beef or vegetable stock
- Others: 50g smoked bacon lardons, Dijon mustard for serving, baguette for serving
🌟 Note: For an authentic flavor, consider using a dry Alsatian Riesling for your wine.
Preparation Steps
Marinating the Meats
- Cut the pork, beef, and lamb into 5cm chunks. Season with salt and pepper.
- In a large bowl, mix the meats with sliced onions, garlic, herbs, and wine. Let it marinate for at least 6 hours, preferably overnight, in the fridge.
Layering the Ingredients
- Preheat your oven to 160°C (320°F).
- In a large, heavy-bottomed casserole, layer the bacon lardons at the bottom to provide fat for cooking.
- Add a layer of root vegetables, then a layer of marinated meat with some of the marinade liquid. Repeat until all ingredients are used, finishing with potatoes on top to prevent them from becoming mushy.
- Pour the remaining marinade and stock over the top, ensuring the meat is covered.
🍲 Note: You can add a pinch of nutmeg for a subtle hint of warmth.
Cooking
- Cover the casserole with a lid or foil, then place it in the oven for about 3 hours. The goal is a slow, low-temperature cook to tenderize the meat.
- After 3 hours, check the doneness. If the meat isn’t tender, continue cooking for another 30-60 minutes.
- When the casserole is nearly done, remove the lid or foil to allow the top to brown for the last 20-30 minutes.
Serving Beckoff
Serve Beckoff directly from the casserole, ideally with a dollop of Dijon mustard on the side and a slice of crusty baguette to soak up the savory juices. The dish’s rich flavors are best enjoyed with a glass of dry white wine, similar to the one used in cooking.
Conclusion
Beckoff isn’t just a meal; it’s a celebration of traditional Alsatian cuisine, offering a rich tapestry of flavors and textures. The meticulous layering and slow cooking create a comforting dish that brings together the essence of Alsace in every bite. Whether you’re cooking for a special occasion or just craving something deeply satisfying, this casserole will transport your tastebuds to the heart of French and German cuisine fusion.
What is Beckoff?
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Beckoff is a traditional Alsatian dish, known for its layers of marinated meats, vegetables, and a wine-based sauce, all slow-cooked in a casserole to create a hearty, flavorful meal.
What type of wine should I use for Beckoff?
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Ideally, you should use a dry white wine from Alsace like Riesling, which complements the flavors of the meats and vegetables perfectly.
Can Beckoff be made in advance?
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Yes, Beckoff actually benefits from being made a day in advance. The flavors intensify, and the dish can be easily reheated for serving.
