Westfalian Stew (Pfefferpotthast) with Potatoes and Pickled Cucumbers

Ingredients

• 700 g beef (shoulder or chuck)
• 6 onions
• 50 g clarified butter
• Salt
• black pepper
• 2 cloves
• 2 tbsp green peppercorns
• 0.25 tsp allspice
• 700 ml beef stock
• 400 g small potatoes
• 3 tbsp whole wheat breadcrumbs
• 1 tbsp Lemon Juice
• 1 tbsp capers
• 100 g pickled cucumbers

Instructions

1. 1.

   Wash the meat, pat dry and cut into cubes. Peel the onions and slice them. Heat the clarified butter in a pot. Add the meat and brown for 5–8 minutes over high heat.

2. 2.

   Add the onions and sauté while stirring. Season heavily with salt and pepper, then add cloves, peppercorns, bay leaf, and allspice. Deglaze with the stock, close the pot, and braise in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for 1–1½ hours.

3. 3.

   Peel, wash, and boil the potatoes in salted water for 20 minutes.

4. 4.

   Stir in the breadcrumbs to thicken, season with lemon juice, add the capers, and bring to a brief simmer. Serve the Pfefferpotthast with pickled cucumbers and boiled potatoes.