Pepperpothast

Ingredients for 4 servings:

• 1 kg beef for braising
• 500 g onion(s), white
• 1 liter beef stock
• 2 tbsp oil, neutral
• 2 cloves
• 2 bay leaves
• 1 tbsp cornstarch
• 2 tbsp lemon juice
• 0.1 liter of beer
• 1 tbsp capers
• 1 tsp salt, coarse
• 1 long pepper
• 5 grains of pepper, green
• 5 grains of cubeb pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 2 hours

with three types of pepper

Cut the beef into bite-sized cubes. Peel and dice the onions. Crush the three types of peppercorns and coarse salt thoroughly and finely in a mortar and pestle. Heat the oil in a large pot and sear the beef briefly, but with a high heat. Then add the peppercorn mixture and brown it with the meat for about 2 minutes. Remove the meat from the pot and keep warm. Add the onions to the pot and sauté for about 5 minutes with the cloves and bay leaf. Return the meat to the pot, pour in the beef stock, bring to a boil, and simmer over medium heat for about 90 minutes, until the meat is tender and the onions are almost completely cooked. Thicken the sauce slightly with the cornstarch and then season to taste with lemon juice, capers, and beer. Remove the cloves and bay leaves before serving. This goes best with boiled potatoes and a couple of gherkins or beets.