Baeckeoffe: Alsatian Three-Meat and Potato Stew vs Pichelsteiner Eintopf (Pichelstein Stew)

Both dishes share beef, potatoes, leeks, carrots, onions, bay and juniper, yet handle them very differently. Baeckeoffe marinates beef, lamb and pork overnight in dry Riesling with thyme and garlic, then layers the meat between potato slices in a sealed terrine and bakes it slowly until the meat falls apart and the potatoes turn very soft. Pichelsteiner sears beef and pork in oil and butter, then simmers them in beef broth with diced celeriac and cabbage. The result is a savory, brothy stew. One is wine-scented and layered, the other earthy and meaty.