Westphalian Pfefferpotthast

Ingredients for 4 servings:

• 750 g beef (ox meat)
• 500 g onion(s)
• 100 g clarified butter
• 1 liter meat broth
• Salt (to taste)
• 5 peppercorns
• 2 bay leaves
• 2 cloves
• 2 tbsp breadcrumbs
• 1 tbsp lemon juice
• 1 tsp white pepper
• 1 tbsp capers (not essential)

Instructions

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

Wash the beef and pat dry with kitchen paper, cut into 1cm cubes, and brown in the fat. Add the coarsely chopped onions and cook for a few minutes while stirring. Then pour in the broth and season with salt. Add the peppercorns, bay leaves, and cloves; cook the meat. Stir in the breadcrumbs, bring back to a boil briefly, season the pepper pot broth with lemon juice and pepper, and add the capers. Serve with boiled potatoes and pickles and a glass of mushroom beer (Pils).