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Baeckeoffe (Meat Stew + Wine) and Alcohol Content

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I'm trying to make Baeckeoffe, using one of many similar recipes
http://www.saveur.com/article/Recipes...
http://www.hubertkeller.com/recipes/r...
http://www.epicurious.com/recipes/foo...

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: http://thebreadmaiden.blogspot.com/20...

)

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?

Thanks!

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