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Nov 15, 2013 01:17 PM

Baeckeoffe (Meat Stew + Wine) and Alcohol Content

I'm trying to make Baeckeoffe, using one of many similar recipes

Currently, I have meat marinating in a nice spice mixture covered with a pinot gris from oregon (could not find a dry Riesling in time). I also like the idea of sealing the pot with dough, although I'm not sure how effective the seal is (based on this:


What concerns me, is the amount of alcohol left if I "seal" the pot and bake for 3 hours. Not so much the pure alcohol content, but the taste if there's alcohol left over. Any ideas?


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