Baeckeoffe

Baeckeoffe is a traditional casserole dish from Alsace, the region on the France-Germany border, whose name means baker's oven in the Alsatian dialect. Sliced potatoes, sliced onions and cubed mutton, beef and pork are marinated overnight in Alsatian white wine and juniper berries along with leeks, thyme, parsley, garlic, carrots and marjoram, then slow-cooked in a ceramic casserole dish traditionally sealed at the rim with a rope of bread dough for an airtight seal. The dish has roots in Jewish Shabbat cooking traditions, later adapted by Alsatian Lutherans, who would prepare it Saturday evening and leave it with the local baker to cook slowly while they attended lengthy church services. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/