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Baeckeoffe stew with Brussels sprout salad

Australian Gourmet Traveller recipe for baeckeoffe stew with Brussels sprout salad.

By Alice Storey
  • Serves 6
  • 45 mins preparation
  • 3 hrs 35 mins cooking plus marinating
Baeckeoffe stew with Brussels sprout salad
Baeckeoffe stew with Brussels sprout salad

Baeckeoffe is a baker's stew from France's Alsace region - housewives would prepare the dish, then take it to the bakery in the morning to be cooked in the residual heat of the oven, ready for a delicious dinner. Begin this recipe a day ahead to marinate the meat.


  • 400 gm each beef blade or shin, pork butt and lamb shoulder, cut into 3cm dice
  • 1 pig’s trotter, cut horizontally into thirds (see note)
  • 750 ml dry white wine
  • 3 leeks (white part only), thinly sliced
  • 2 onions, thinly sliced
  • 2 carrots, thinly sliced
  • 4 garlic cloves, finely chopped
  • 1 cup (firmly packed) flat-leaf parsley, coarsely chopped
  • 3 fresh bay leaves
  • 5 juniper berries, crushed
  • 1 tbsp Dijon mustard
  • 1½ tbsp each finely chopped thyme and rosemary
  • 16 rashers streaky bacon
  • 1 tbsp olive oil
  • 2 Dutch cream potatoes, thinly sliced crossways
  • ½ celeriac (about 200gm), thinly sliced crossways
  • 130 gm plain flour
  • 1 tsp vegetable oil
Brussels sprout salad
  • 400 gm Brussels sprouts, thinly shaved on a mandolin
  • 1 cup (loosely packed) coarsely torn flat-leaf parsley
  • 2 tsp Dijon mustard
  • 60 ml (¼ cup) olive oil
  • 40 ml lemon juice


  • 1
    Combine meat, trotter, wine, leek, onion, carrot, garlic, parsley, bay leaves, juniper berries, mustard, thyme and rosemary in a non-reactive container, toss to combine, cover and refrigerate overnight. Drain, reserving marinade, and set aside.
  • 2
    Preheat oven to 140C. Finely chop 6 bacon rashers. Heat oil in a frying pan and fry bacon until golden (2-3 minutes), then set aside.
  • 3
    Place a layer of potato and celeriac in the bottom of a 4-litre casserole, season to taste, top with a third of the meat and vegetable mixture, then a third of fried bacon, and repeat layering in this way twice more, finishing with potato and celeriac. Cover with remaining bacon rashers, pour reserved marinade over to fill to three-quarters of the casserole (discard remaining), and set aside.
  • 4
    Combine flour, vegetable oil and 100ml water in a bowl, and knead to a smooth dough. Roll into a thin, long piece to fit the circumference of the casserole and place around the top edge, pinching ends to seal. Push lid on top to seal firmly and bake for 3½ hours.
  • 5
    For Brussels sprout salad, combine Brussels sprouts and parsley in a bowl. Whisk together remaining ingredients, pour over sprouts, toss to combine, season to taste and set aside for Brussels sprouts to soften (10 minutes).
  • 6
    Tap off crust from casserole, then remove lid and serve baeckeoffe with Brussels sprout salad.


Drink Suggestion: Bottle-conditioned vintage ale. Drink suggestion by Max Allen