John Myers
Ingredients for 4 servings:
- 1 kg lean beef
- 500 g onion(s)
- 50 g lard
- 100 g pumpernickel or black bread, crumbled
- 1 slice(s) white bread without crust, grated
- 1 tsp black peppercorns, crushed
- 1 bay leaf
- 2 cloves
- 1 allspice grain
- Salt
- 1 pinch(s) of sugar
- 3 tbsp capers
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours
Variation of the traditional Westphalian dish in my mother’s style
Cut the meat into approximately 3 cm cubes. Heat the lard in a pan and brown the meat. Add the quartered and finely sliced onions and sauté briefly. Add the cloves, bay leaf, and pepper. Top up with the beef broth and simmer gently for about 80-90 minutes. When the meat is nice and tender, add the capers and finely crumbled pumpernickel. Bind the meat with grated (stale or briefly toasted) white bread and season with salt and a pinch of sugar. Serve with boiled potatoes and pickled gherkins. I recommend a well-chilled Dortmund beer for a drink. Note: If you don’t like capers, cook with a piece of lemon zest and season with a small dash of white wine vinegar if desired.
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