Spicy pepperpotthast

Name: Spicy pepperpotthast
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 1 kg Boneless breast of beef; 500 g Onions; 50 g Lard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Bay leaves; 3 Cloves; 2 Allspice seeds; 5 black peppercorns; 7-10 Tbsp grated rind of 1/2 untreated lemon; 2 TABLESPOONS Lemon juice; 4 TABLESPOONS crumbled grey or black bread; 7-10 Tbsp Herb bouquet

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

1 kg Boneless breast of beef
500 g Onions
50 g Lard
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Bay leaves
3 Cloves
2 Allspice seeds
5 black peppercorns
7-10 Tbsp grated rind of 1/2 untreated lemon
2 TABLESPOONS Lemon juice
4 TABLESPOONS crumbled grey or black bread
7-10 Tbsp Herb bouquet

Directions

1
Wash the meat, dab dry and cut into cubes. Peel onions and cut into slices. Fry the meat in portions in hot fat. Season with salt and pepper and remove.
2
Fry the onions in the frying fat. Add meat, bay leaf, cloves, allspice and peppercorns. Pour in approx. 1 litre of hot water. Bring to the boil, cover and cook for about 1 1/2 hours. Add lemon peel, lemon juice and the bread.
3
Leave to stand for another 5 minutes in an open pot. Season Potthast with pepper to taste. Garnish with a bouquet of herbs. Serve with

Categories & Tags

Main DishesexoticMeat

Spicy pepperpotthast

Ingredients

Directions

Categories & Tags

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