Baeckoefe Recipes

BANOFFEE

Steps:

• Mix graham cracker crumbs, sugar, melted butter or margarine, and ginger until well blended . Press mixture into a 9 inch pie plate. Cool in refrigerator.
• In a sauce pan, boil an unopened can of sweetened condensed milk for 3 hours. Monitor the water closely, to make sure there is always water in the pan. Remove can from heat and let cool for 10 to 15 minutes.
• Open can and pour toffee into pie crust. Allow to cool.
• Slice bananas over toffee.
• Whip 2 cups of cream and spoon it on top of bananas. Refrigerate before serving.

BAECKEOFFE (MEAT AND POTATOES CASSEROLE)

Steps:

• Place the meats in a large bowl with the onions, carrots and garlic. Add the thyme, bay leaves, parsley, cloves, peppercorns and salt. Pour the wine over and stir. Place in the refrigerator and allow to marinate 12 hours, stirring occasionally.
• Preheat oven to 375°F.
• Peel and wash the potatoes and cut into 1/4 inch slices. Drain the meat, reserving the vegetables and the marinade. Arrange a layer of the potatoes in a 2 qt flameproof, earthenware pot with tight fitting lid. Scatter some vegetables from the marinade over the potato layer, then add a layer of meat. Continue alternating layers, finishing with a layer of potatoes. Pour the marinade over the potatoes.
• Lutage - This is the method of sealing the lid so that no evaporation can take place. In a small bowl, mix enough water with the flour to produce a smooth, thick paste. Roll it into a long sausage shape and place it around the edge of the pot. Place the lid firmly on the pot, pressing down to ensure a perfect seal.
• Bake for 3 hours. Remove the pot from the oven and break the circle of pastry. Carefully remove the lid. Serve the baeckeoffe directly from the pot with a loaf of crusty bread.

LE BACKEOFFE

Steps:

• Using a piece of kitchen twine, tie together the parsley, thyme, and bay leaf into a bundle.
• In a large non-reactive bowl, combine the onions, pork, beef, lamb, carrots, ham hocks, garlic, and herb bundle. Pour in the wine, stir to combine, and let marinate in the refrigerator for 24 hours.
• Preheat the oven to 325 degrees F.
• Butter the inside of the baking dish. Strain then separate the meat and vegetables; reserve the wine.
• In the baking dish, layer half of the vegetables, potatoes, leeks and all the meat, seasoning each layer with salt and pepper, to taste. Repeat with the remaining vegetables, potatoes, and leeks. Pour over the reserved wine from marinade. Dot the top with the 6 tablespoons of butter.
• Cover the baking dish with the lid. Roll the bread dough, if using, into a rope the circumference of the baking dish. Press the dough rope around the edge of the lid, pressing it slightly to seal. Brush the bread with some of the beaten egg. Bake for 2 1/2 hours.
• Remove the bread, uncover, and serve immediately.

BAECKEOFFE / LAUNDRY DAY STEW OF BEEF, PORK, AND LAMB

Steps:

• In a large bowl or very large plastic bag with a secure seal, mix together the onions, leeks, carrot, garlic, bay leaves, juniper berries, thyme, parsley, wine, beef, pork, lamb, 1 1/2 teaspoons salt, and 1 teaspoon pepper. Mix well, seal, and refrigerate for at least 12 hours and up to 24 hours. Mix the meats and marinade occasionally; if they are in a bag, just turn it over once or twice.
• When ready to cook, preheat the oven to 350°. Smear the olive oil all over the bottom of a 6- or 8-quart Dutch oven.
• Peel the potatoes if you like; using a mandoline, slice them thinly and season well with salt and pepper. Do not wash the potatoes after slicing. The potato starch thickens the broth. Cover the bottom of the pot with half of them. Strain the solids and meat from the marinade, reserving both separately. Spread the meats and vegetables on top of the potatoes and then top with the remaining potatoes. Carefully pour the reserved marinade over the potatoes. If the liquid does not cover the top of the potatoes, add more wine or water until they are just covered.
• Cover the pot and bring the stew to a gentle simmer on top of the stove. Place the pot in the oven and bake until the meats are very tender, about 3 1/2 hours. Serve, directly from the casserole, in warm, generously sized soup plates.

BAECKOEFE

Steps:

• The night before: Toss together and marinate the meats with the diced onion, leeks, carrots, spices and garlic. Then add the white wine and keep in refrigerator overnight.
• The next day: Remove the meat, draining it, but keeping the juices. Grease a covered roasting dish and cover the bottom with half of the potatoes. Place the marinated meat on top of the potatoes, along with the onions and leeks. Salt and pepper lightly. Place the rest of the potatoes on top of meat, covering thoroughly. Pour the marinade over the whole thing, and add water, enough to reach the top layer of potatoes.
• Mix together some flour and water, in order to get a rather soft and sticky dough. Place the lid on the dish and seal it with this dough. Be sure to press the dough firmly, to be sure it is sealed and not just resting on top of the lid.
• Bake in a 275-300 degree oven for 3 to 3 1/2 hours. Serve right from the dish, hot.

BAECKEOFFE

Steps:

• Cut leeks into rings (white parts only) Cut onion into half rings Cut up lamb shoulder, bacon, and oxtail into approximately the same size. season with salt and pepper (heavy on the pepper) put herb bundle in the middle pour 1 bottle of pinot gris. Marinate for at least 12 hrs if not more Preheat oven to 400 degrees Slice the potato and put one layer on the bottom of Dutch Oven Separate the meat/veggies from the wine mixture. Layer meat/veggies on top of potato. Tuck the herb bundle in the middle. Then layer final layer of potato on top of it all. Pour wine marinade over everything. Stick in oven and cook for at least 3 hours.