Pfefferpotthast – Westphalian beef with onions, pepper and lemon

Cut the beef into cubes approximately 3–4 cm across and pat dry. Slice the onions into thin half-moons. Coarsely crush the measured whole black peppercorns in a mortar or with the flat side of a knife. Enclose the bay leaves, cloves and allspice in a spice infuser or tie them in a piece of kitchen cheesecloth so they can be removed easily.

Heat the lard over medium-high heat in a heavy-bottomed pot with a capacity of 4–5 l. Brown the meat in 3 batches, each for approximately 4–5 minutes, turning the pieces until browned in places. Do not crowd the meat in the pot. Transfer each browned batch to a plate; keep the released juices and all the fat in the pot.

Reduce the heat to medium and add the onions to the remaining fat. Cook for 12–15 minutes, stirring often, until soft and lightly golden; do not burn them. Pour in 100 ml water from the 800 ml allocated to braising and stir for approximately 2 minutes, scraping up the browned beef residue from the bottom.

Return the meat with all its juices to the pot. Add the crushed pepper, 6 g salt and the whole spices in the prepared infuser or cheesecloth. Pour in the remaining 700 ml water allocated to braising; the liquid should almost cover the meat. Bring to a gentle simmer, cover and braise over low heat for approximately 2–2.5 hours, stirring occasionally. If the liquid drops noticeably or is too low at the start, add warmed water a little at a time from the single reserve of up to 150 ml. The meat should separate easily when pressed with a fork; if still tough, continue braising gently.

When the meat is tender, remove the infuser or cheesecloth bundle and discard only the bay leaves, cloves and allspice. Add the breadcrumbs, stir gently and simmer over low heat for 6–8 minutes, until the sauce thickens slightly and starts to coat the meat. Add the drained capers and lemon zest and heat for another 2–3 minutes. The sauce should stay juicy and the meat should remain in pieces.

Near the end of the meat braising time, cut the potatoes into pieces approximately 3 cm across, put in a separate pot and add the 1.5 l water allocated to them. Add 4 g salt, bring to a boil and cook for 15–20 minutes from when the water boils, until a fork slides easily into the center. Drain off the water and cover the potatoes to keep them warm. Cut the drained pickled cucumbers lengthwise into halves or quarters.

Take the meat off the heat and stir in the lemon juice and ground pepper allocated to finishing. Taste and, if needed, add only the required amount of the remaining 2 g salt. Divide the meat with its sauce, potatoes and pickles into 6 servings. Serve immediately while the beef and potatoes are hot.