Westphalian Pfefferpotthast
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g beef (ox meat)
- 500 g onion (s)
- 100 g clarified butter
- 1 liter meat broth
- Salt, (to taste)
- 5 grains pepper
- 2 bay leaves
- 2 clove (s)
- 2 tablespoon breadcrumbs
- 1 tablespoon lemon juice
- 1 teaspoon pepper, white
- 1 tablespoon capers, (not absolutely necessary)
Print Recipe
Pin Recipe Instructions
- Wash the ox meat and pat dry with kitchen paper, cut into 1 cm cubes, roast in the fat. Add coarsely chopped onions and roast for a few minutes while stirring, then pour in the stock and season with salt. Add peppercorns, bay leaves and cloves, cook the meat. Stir in the breadcrumbs, bring to the boil again, season the pepper pot with lemon juice and pepper to taste and add the capers. Serve with boiled potatoes and pickles with a glass of mushroom beer (Pils).
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