Baeckoffe of Pork and Lamb

Name: Baeckoffe of Pork and Lamb
Yield: makes 4 to 6 servings
Ingredients: 1 pound boneless pork, preferably from the shoulder; 1 pound boneless lamb, preferably from the shoulder; 2 pounds waxy potatoes, peeled and sliced about 1/4 inch thick; Salt and black pepper; 2 large onions, sliced; 4 bay leaves; 1/2 cup roughly chopped fresh parsley; Several fresh thyme sprigs; 1 cup dry white wine, preferably Riesling or Pinot Blanc; 1 cup any stock, preferably homemade (pages 160–163), or water

December 14, 2011

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 had it prepared with pork and lamb, which I liked a bit more. “My” version is below. Baeckoffe is great made in advance; that, combined with its flexible cooking time, makes it a very easy dish to prepare. With a salad and some bread, it makes a pretty relaxed meal for a small crowd. Other cuts of meat you can use here: traditionally, baeckoffe is a combination of slow-cooked meats, so with—or instead of—these two, you can use boneless beef (chuck or brisket is best) or veal.

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