Dortmunder Pfefferpotthast in My Way

by Editorial Staff

Summary

Total Time 1 hr
Course Main Course
Cuisine German
Servings (Default: 6)

Ingredients

  • 1 liter beef broth, strong, homemade (see recipe)
  • 1 ¼ kg beef, good quality, crumbly, finely marbled
  • 500 g onion (s)
  • 2 tablespoon lard
  • 1 teaspoon salt, barely
  • 1 teaspoon pepper, black, fresh
  • 150 g bread, wholemeal bread (approx. 3 slices)
  • Thyme, thickened
  • some lemon juice
  • 1 pinch of sugar
  • possibly flour or cornstarch
  • 20 g spice mix for pepper pot or homemade
  • 2 teaspoons of salt
  • 2 teaspoons black pepper, freshly ground
  • 2 bay leaves, crushed
  • 3 carnation (s)
  • pimento
  • coriander
  • Celery salt
  • 1 pinch of cinnamon
  • 2 lemon slices, dried, finely chopped
  • possibly cayenne pepper
Dortmunder Pfefferpotthast in My Way
Dortmunder Pfefferpotthast in My Way

Instructions

  1. A hearty, aromatic beef bouillon for the Potthast is very important. You should definitely make them yourself the day before. "Chemistry" cubes, which I also use from time to time, are not suitable here.
  2. Cut the meat for the Potthast into larger cubes (approx. 6 cm edge length). Peel and roughly chop the onions. Crumble the whole wheat bread.
  3. Melt the lard in a large casserole and sweat the onions until translucent. Add the meat cubes and sauté briefly (do not fry!). Add salt, pepper and the breadcrumbs, stir well. The bread is responsible for the bond; Potthast should only be tied lightly.
  4. After 2 - 3 minutes, add Potthast spices and thyme to taste, pour 3/4 l of beef stock over the top. Stir well again. When the liquid boils, close the pot and let the pot cook for 1 1/2 to 2 hours over a mild heat, until the meat is quite soft.
  5. Pour in the remaining 1/4 l of stock, let simmer for a few more minutes. Only in exceptional cases, if the whole thing seems too thin to you, lightly tie the potthast with a little cornstarch or dark roux.
  6. If you like, you can cut the tenderly cooked meat cubes a little smaller and even add a little finely chopped lean soup meat from the bouillon. I mostly do both. The fact that the soup meat is already a little drained does not detract from the good taste of the pot and it becomes creamy thanks to the finely chopped meat.
  7. Season to taste with lemon juice, thyme, sugar and possibly also salt and pepper; the potthast should have a piquant spiciness.
  8. Serve with boiled potatoes, small pickles and possibly beetroot (a classic side dish) and a cool glass of Pilsen beer. If you're feeling hungry, you can also add hearty bread to it.

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