Baeckoffe of Pork and Lamb

Name: Baeckoffe of Pork and Lamb
Prep time: 3 h
Total time: 3 h
Yield: Makes 4 to 6 servings
Cuisine: French
Ingredients: ½ cup roughly chopped fresh parsley; Several fresh thyme sprigs; 1 cup dry white wine, preferably Riesling or Pinot Blanc; 1 cup dry white wine, preferably Riesling or Pinot Blanc; Salt and black pepper; Salt and black pepper; 2 large onions, sliced; 4 bay leaves; 1 pound boneless pork, preferably from the shoulder; 1 pound boneless lamb, preferably from the shoulder; 1 pound boneless lamb, preferably from the shoulder; 2 pounds waxy potatoes, peeled and sliced about ¼ inch thick; 1 pound boneless pork, preferably from the shoulder; 1 cup any stock, preferably homemade, or water; 1 cup dry white wine, preferably Riesling or Pinot Blanc; 1 cup any stock, preferably homemade, or water

Preparation info

Makes
4 to 6
servings

Difficulty
Medium
Ready in
3 hr

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

I first learned about baeckoffe—“baker’s oven”—from the great chef (also my friend and sometime coauthor) Jean-Georges Vongerichten, who is from Alsace. It’s one of those ancient unattended dishes given, in a pot, to the communal oven and picked up several hours later. Jean-Georges (like his mother) made it with pork, but when I was in Alsace I

Ingredients

Europe
France
Main course
Gluten-free
Mediterranean

Ingredients

Method