Pfefferpotthast

For a traditional Pfefferpotthast, beef is first seared vigorously in lard and simmered until the meat and onions disintegrate into their fibers with the same amount of onions as well as some bay leaves and cloves.[1] Finally, it is seasoned with plenty of pepper and possibly some capers and lemon juice.[2] In the end, it is essential to bind the Pfefferpotthast with bread crumbs instead of flour. Boiled potatoes and salad are eaten with this dish in summer, and pickled cucumbers and beetroot are served with it in winter.[3]

The dish was first mentioned in a document in Dortmund in 1378 which was a story on Agnes von der Vierbecke.[4] The name is made up of pfeffer (transl. pepper), pott (transl. pot) and hast (transl. boiled meat (ragout)).[5] "Hast" stands for the piece of beef, which is an essential component of the pfefferpotthast, "Pott" indicates that only one pot is needed, only the meaning of "pepper" is disputed in this context. Pepper can be an indication of the seasoning used, but it is more likely that the word stands for a heavily seasoned broth or dish.

In some cities, such as Dortmund, it is customary to serve this dish in autumn. In the city, the Pfefferpotthastfest is celebrated annually in autumn in Alter Markt (transl. old market). In Westhofen, the Pfefferpotthast is a characteristic part of Sup Peiter, day that marks the end of winter.[6]