in France

Baker's oven from Alsace

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Ingredients for 4 servings:

  • 400 g pork or lamb, marbled
  • 2 tbsp lard
  • 4 onions, thick (400 g)
  • 12 potatoes, equal size, (600 g)
  • 4 tbsp butter
  • 375 ml white wine, Alsatian, (Gewürztraminer)
  • Salt
  • Pepper from the mill

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 25 minutes

Wash the meat under cold running water, then pat dry thoroughly. Cut into even-sized cubes. Grease a fireproof pot or roasting pan with lard. Peel and slice the onions and potatoes. Line the bottom of the pot with onion slices. Then add layers of potato slices, meat cubes, onion slices, and more potatoes. Season each layer with salt and pepper. The top layer should be potatoes. Spread the butter in small pieces and pour the wine over it. Cook in a preheated oven at 225°C on the middle rack for about 2 hours.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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