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Baeckoffe of Pork



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Niedermorschwihr, Alsace, France
Niedermorschwihr, Alsace, France
Photographic Print

Adams, Peter
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La Belle Cuisine


Baeckoffe of Pork

Cooking at Home with
a Four-Star Chef
By Jean-Georges Vongerichten and Mark Bittman
1998, Broadway Books, a division of Bantam Doubleday Dell Publishing Group, Inc.


"Baeckoffe is Alsatian for baker's oven. On Sunday morning,
housewives would prepare this simple stew and drop it off at
the baker's before church. By lunchtime, it was done. This
is truly unattended cooking. Feel free to substitute lamb
or beef for the pork. And feel free, too, to make this a day
in advance; like many stews, it is better the second day."

1 1/2 pounds potatoes, peeled and sliced thin
1 pound boneless pork, preferably
from the shoulder
1 medium carrot, cut into chunks
1 leek, trimmed of hard green parts,
cut in half, and well washed
1 medium onion, chopped
1 tablespoon chopped garlic
1/2 cup roughly chopped parsley
Salt and freshly ground black pepper
3 thick slices tomato
1 cup dry white wine, preferably
Riesling or Pinot Blanc
Coarse salt

Rinse the potatoes in several changes of water to remove all traces of starch. Remove the excess fat from the meat and cut it into 1- to 1 1/2-inch chunks. Preheat the oven to 325 degrees F.
In a 1 1/2- to 2-quart covered casserole (not large), layer about one-third of
the potatoes, followed by a bit less than half the carrot, leek, onion, garlic,
parsley, salt and plenty of pepper. Add half the meat and some more salt
and pepper. Repeat, finishing with a layer of potato and a sprinkling of the
remaining vegetables. Top with the tomato and pour in the wine. Cover
and bake for 2 to 3 hours, or until the top is crusted. Let rest for a few
minutes, then serve, passing the mustard and coarse salt at the table.
Makes 4 servings.

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