Baekenofe | meat stew | Alsace | France

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Baekenofe
Food glossary

Reviewed By

Sue Dyson and Roger McShane
Country: France

Baekenofe is a traditional, slow-cooked meat stew from the Alsace region of France. It is usually prepared using cheaper cuts of meat. It usually combines cuts of mutton, beef and pork.
The name is derived from the fact that the stew would be prepared early in the morning and dropped off at the local baker who, by that time, had finished baking the bread. The crock pots containing the stew would be sealed with bread dough and put into the bread oven to cook slowly during the day.
 
     
     
     


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