Baker Oven – Beekenohfe

The Beekenohfe comes from Alsace, say the Alsatians. From Strasbourg, to be more precise. The people of Baden say they invented the baker’s oven. Who was the first can no longer be determined. It is certain, however, that the dish got its name from the fact that it used to be baked in the baker’s oven after the bread was ready. It is a pity that today, in the time of fully automated bakeries, this is hardly possible.

Remove the pork and mutton shoulder from the bones. Cut into ragout pieces. Grease a fireproof dish with lard. Peel and slice onions and potatoes. Spread onion rings on top. Put a thick layer of potato slices on top. Season with pepper and salt. Put a layer of meat on top, then a layer of onions and a layer of potatoes. Always season all layers with salt and season with pepper. Last layer of potatoes. Spread butter flakes evenly on top. Pour the wine. Let it boil on the stove. Then put it in the stove and bake for 90 to 120 minutes.

Electric stove: 220 degrees

Gas stove: level 5

Accompaniment: To the baker’s oven fits a spicy prepared Häuptelsalat.

Drink: Alsatian wine.

Preparation

45 min.

Menu 1/108

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