Pannhas

Ingredients for 4 servings:

• 250 g beef (ribeye, shin, etc.)
• 250 g pork (belly)
• 250 g onion(s)
• 250 g carrot(s)
• 1 ½ liters of water
• ½ tsp ground cloves and a pinch of clove pepper
• 1 pinch of marjoram
• 250 g buckwheat, finely ground
• 60 g butter
• salt and pepper
• 1 bay leaf
• Farmhouse bread
• possibly beetroot

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Westphalian slaughter festival dish

Wash the meat, trim and roughly dice the onion and carrots, bring to a boil with the meat and a bay leaf in a pot of salted water, and simmer for about 45 minutes. Remove the meat and puree in a blender. Pour the broth through a sieve and return it to the pot with the meat. Season with the cloves and ground pepper, add the marjoram, and bring to a boil. Then add the buckwheat flour, stirring constantly. Cook for 15 minutes, stirring constantly, until the mixture starts to pull away from the sides of the pot. Season generously with salt and pepper. Line a loaf pan with baking paper, pour in the mixture, and let cool overnight. The next day, remove the pannhas, cut into finger-thick slices, and fry on both sides in butter. Serve on hearty bread. If you like, you can spread the pannhas with beetroot syrup. Dark beer goes well with it.