Brown meat in portions
There is too much meat in the pot at the same time, water comes out and the cubes cook grey. Small portions deliver the roast aromas for a strong sauce.
German Recipe
Pfefferpotthast beef stew
Beef and pork are roasted in portions and slowly stewed in broth with almost the same amount of onions. Pepper, bay leaf, cloves, capers and lemon characterize the spicy sauce.
Total time
2 hr 20 min
Calories
680 kcal
Servings
6 servings
Difficulty
Medium
Why this recipe works
Westphalian pepperpot with onions and capers
With pepper potthast, pepper is not only a marginal note, but also the decisive spice. Nevertheless, the dish should taste aromatic and not spicy at any price. Slow blackening makes shoulder flesh tender, the large amount of onion decays and binds the sauce, while lemon and capers ultimately provide balance.
Lunch
One-Pot Recipes
Dinner
Meat
Recipe
Pfefferpotthast beef stew
Pepper Potthast is a Westphalian beef and pork stew with beef, pork, many onions, generous black pepper, capers and a fresh lemon finish.
Ingredients
6 servings
Method
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1
Fry meat
Heat the lard strongly in a heavy stew. Brown the beef and pig in three portions all around so that the bottom of the pot does not cool down. Remove each portion again.
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2
Sweat onions
Reduce heat slightly and sauté onions in frying fat for 8 to 10 minutes. They should be soft and slightly browned at the edges.
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3
Put on stew
Return meat and extinguish with 700 ml of hot broth. Add bay leaf, cloves, first 1 TL of pepper and 1 TL of salt. The liquid should close the meat, not completely cover it.
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4
Slowly stew
Close the pot and simmer the pepper potthast for 85 to 95 minutes just below the boiling point. Stir occasionally and only if necessary add some of the rest of the broth.
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5
Cook side dish
Peel potatoes and cook in salt water for about 20 minutes. Drain and evaporate briefly. Cut cucumbers lengthwise or into compartments.
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6
Complete sauce
Remove bay leaf and carnations. Stir in stirred flour and cook quietly for 3 minutes. Add capers, lemon abrass and lemon juice. Strong with remaining pepper, salt and a pinch of sugar, but taste well balanced.
Kitchen know-how
Tips for Pfefferpotthast beef stew
Pepper in two steps
A part of the flavours and gives depth, the rest comes freshly ground to the end. Thus, the typical pepper aroma remains clearly perceptible.
Variations
How to adapt this recipe
Replace the pork with the same amount of beef shoulder. Depending on the piece of meat, the Schmorzeit can be 15 to 20 minutes longer.
Stir 3 tablespoons of fine bread crumbs into the sauce instead of flour and simmer for 5 minutes. This traditional bond tastes a bit more rustic.
Nutrition per serving
680kcal
38.0 gCarbohydrates
48.0 gProtein
36.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Pfefferpotthast beef stew
Pepper should be clearly in the foreground, but the dish should not burn unpleasantly. First, add a piece and dose the rest fresh at the end.
beef and pig shoulder contain sufficient fat and connective tissue. They remain juicy and become soft after about an hour and a half at a low temperature.
Their fresh acidity and salty aroma would lose clarity during long simmering. Shortly before serving, they compensate for meat, onions and pepper.
Yes. After cooling cool covered and heat slowly the next day. Caper and lemon best add fresh only after heating.
Salt potatoes and cucumbers are a classic combination. The potatoes absorb the spicy sauce while the cucumbers provide freshness and acidity.
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