John Myers
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Pepper Pots from Horse
The perfect pepper pots from horse recipe with a picture and simple step-by-step instructions.
Pfefferpotthast
- 1 kg Horse meat (fe) fresh
- 50 g Butter
- 4 piece Onions
- 1 l Beef broth
- 15 piece Peppercorns
- 4 piece Bay leaves
- 2 piece Cloves
- 50 g Bread flour
- 4 tbsp Pickled cucumber stock
- 300 g Silver onions
- 300 g Gherkins
Potato and celery puree
- 1 kg Floury potatoes
- 1 piece Fresh celery
- 100 ml Milk
- 50 ml Cream
- 50 g Butter
- 1 pinch Salt
- 1 pinch Nutmeg
Vegetable sachet
- 1 piece Cabbage
- 2 piece Carrots
- 2 piece Kohlrabi fresh
- 2 piece Parsley root
- 1 tbsp Butter
- 1 bunch Spring onions fresh
- 1 pinch Sugar
- 1 pinch Salt
- 1 pinch Nutmeg
Pfefferpotthast
- For the pepper pot, clean the meat and cut it into bite-sized cubes – fry briefly in butter.
- Peel the onions, cut into strips and add them – sauté briefly. Add the hot beef stock, peppercorns, bay leaves and cloves. Cook for about 1 1/2 hours on a medium setting.
- Remove the bay leaves and cloves and stir in the breadcrumbs until a creamy sauce is formed. Bring to the boil again and season with pickle vinegar, salt and pepper. Serve the pickles and silver onions separately.
puree
- For the puree, peel the potatoes and celery, wash and cut into small pieces. Put the pieces in a saucepan with water and salt until they are covered and cook.
- Then drain the potatoes and celery through a sieve and allow to cool. Then put both in a bowl with the potato press.
- Bring the milk, cream and butter to the boil and season with salt and nutmeg. Gradually stir in the potato pulp into the hot liquid. Season to taste and pour into a piping bag.
Vegetable sachet
- For the vegetable bags, carefully peel off 12 large pointed cabbage leaves, cut the stalk flat and blanch the leaves.
- Peel and wash the carrots, kohlrabi and parsley root. Cut out 12 balls with the cutter. Blanch the carrot balls first. When they are soft, blanch the kohlrabi balls and finally the parsley root balls.
- 1 / 2 Cut pointed cabbage into small, fine strips, fry in a pan with butter and season with salt, nutmeg and pepper. Then put aside in a bowl.
- In the pan, toss the vegetable balls in butter with a little sugar and salt. Take out and put in a bowl. Now briefly add the pointed cabbage leaves to the pan. Season with salt and pepper and briefly soak in the remaining butter on both sides.
- Place a soup ladle firmly and place 2 pointed cabbage leaves in it. Now fill with the pointed cabbage and 2 scoops of carrots, kohlrabi and parsley root each. Cut the spring onions into small rings and place a few on top of the vegetables. Now knock in all the protruding corners, carefully unscrew from the ladle and place on a buttered casserole dish. Season with salt and pepper, cover and cook in the oven for approx. 30-45 minutes at 110 ° C.
Serving
- To serve, place 3 dots of potato and celery puree on each of the plates, serve a little pepper pot next to it and add the vegetable bags – decorate with parsley and wild flowers.
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