Brown meat in portions
If too much meat is in the pot at the same time, water leaks out and the cubes cook grey. Small portions provide the roasted flavours for a strong sauce.
German Recipe
Pfefferpotthast beef stew
Beef and pork are fried in portions and slowly sautéed in broth with almost the same amount of onions. Pepper, bay leaves, cloves, capers and lemon characterise the spicy sauce.
Total time
2 hr 20 min
Calories
680 kcal
Servings
6 servings
Difficulty
Medium
Why this recipe works
Westphalian pepper pot with onions and capers
In the case of Pfefferpotthast, pepper is not just a marginal note, but the defining spice. Nevertheless, the dish should taste aromatic and peppery without becoming harshly hot. Slow braising makes shoulder meat tender, the generous amount of onion cooks down and binds the sauce, while lemon and capers provide balance at the end.
Lunch
One-Pot Recipes
Dinner
Meat
Recipe
Pfefferpotthast beef stew
Pfefferpotthast is a Westphalian beef and pork stew with beef, pork, lots of onions, generous black pepper, capers and a fresh lemon finish.
Ingredients
6 servings
Method
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1
Roast meat
Heat the lard in a heavy stew pan. Brown the beef and pork in three portions all around so that the bottom of the pot does not cool down. Remove each portion.
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2
Sweat the onions
Reduce the heat a little and sauté the onions in the frying oil for 8 to 10 minutes, until soft and slightly browned at the edges.
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3
Stew pot
Return the meat and deglaze with 700 ml of hot stock. Add the bay leaves, cloves, 1 tsp pepper and 1 tsp salt. Liquid should surround the meat and not completely cover it.
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4
Slowly simmer
Close the pot and simmer the peppercorn haste for 85 to 95 minutes just below boiling point. Stir occasionally and add a little of the remaining stock only if necessary.
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5
Cooking side dishes
Peel potatoes and cook in salted water for about 20 minutes. Drain and leave to steam dry briefly. Halve cucumbers lengthwise or cut into compartments.
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6
Finishing sauce
Remove the bay leaves and cloves. Stir in the flour and cook gently for 3 minutes. Add the capers, lemon grate and lemon juice. Season to taste with the remaining pepper, salt and a pinch of sugar.
Kitchen know-how
Tips for Pfefferpotthast beef stew
Pepper in two stages
One part braises and gives depth, the rest comes freshly ground at 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 braising time can be 15 to 20 minutes longer.
Instead of flour, stir 3 tbsp of fine breadcrumbs into the sauce and simmer for 5 minutes. This traditional binding tastes a bit more rustic.
Nutrition per serving
680kcal
38.0 gCarbohydrates
48.0 gProtein
36.0 gFat
Values are estimates 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 the main focus, but the dish should not burn unpleasantly. First, braise a part and add the rest at the end.
Beef and pork shoulders contain sufficient fat and connective tissue. They remain juicy and become soft at low temperature after about an hour and a half.
Their fresh acidity and salty aroma would lose clarity during long braising, and they balance out meat, onions and pepper just before serving.
Yes. After cooling, cool covered and warm slowly the next day. It is best to add the capers and lemon fresh only after heating.
Boiled potatoes and pickled cucumbers are a classic combination. The potatoes absorb the spicy sauce, while the cucumbers provide freshness and acidity.
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