ReceptnaptárWestfälischer Pfefferpotthast (Westphalian marinated beef stew with capers)
Pfefferpotthast is the traditional beef-stew-like dish of Westphalia and the Lower Rhine: tangy, thick meat cooked with plenty of onions, pepper and cloves. Capers and lemon bring freshness. It is an old, humble yet flavourful dish.
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Method
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- Season the meat with salt and brown it in hot lard in batches; remove.
- Fry the onions in the same pot until golden brown.
- Return the meat and add the pepper, cloves and bay leaves.
- Pour in the beef stock, cover and cook over low heat for 1 hour 45 minutes until the meat is tender.
- Stir in the breadcrumbs, which thicken the juices; cook for another 10 minutes.
- Season with lemon juice, capers and salt.
- Serve with boiled potatoes.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Use plenty of onions, as they give the gravy its thickness and sweetness.
- Thicken with breadcrumbs, not flour, for the traditional texture.
- It is even better the next day.
Frequently asked questions
Why Pfeffer-?
Pepper is the main spice, and “Potthast” means roughly “pot roast”.
With other meat?
It can be made with pork, but beef is traditional.
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