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Westphalian Pfefferpotthast | Tender & Hearty
(0)
110 min
Under an hour
Knuspr-Küche
Westfälischer Pfefferpotthast ist ein traditionsreicher deutscher Klassiker: Zart geschmortes Rindfleisch in einer herrlich sämigen Zwiebelsauce, fein gewürzt mit Pfeffer, Piment, Nelken, Lorbeer und Kapern, abgerundet mit frischem Zitronenabrieb. Serviert mit klassischen Salzkartoffeln und knackigen Gewürzgurken ein unvergleichlicher Genuss!
Ingredients
Preparation method
Preparation
Cut the beef into bite-sized cubes of approx. 3 cm. Peel the yellow onions, halve them, and cut into thin strips. Rinse the lemon under hot water, rub dry, finely grate the zest, and squeeze out the juice.
Place the allspice berries, cloves, and bay leaves into a spice bag or tea infuser so they can be easily removed before serving.
Braising the Pfefferpotthast
Heat the clarified butter in a heavy Dutch oven or roasting pan. Sear the beef in batches vigorously from all sides, season with salt and freshly ground black pepper, and briefly remove.
Chef's tip
Traditionally, Pfefferpotthast is prepared with a 1:1 ratio of meat to onions. During long braising, the onions provide natural sweetness and a wonderfully rich, thick consistency.
Leftovers taste almost better when reheated the next day, as the spices have time to infuse beautifully.
30 min
Under an hour
