Pepperpothast
Recipe Facts
Difficulty level:
easy ◉◉◎◎◎
Quantity for:
approx. 4 people
Preparation time:
⧗ individual
Grilling time:
⧗ 45 minutes
Grill(s) & Equipment:
• Dutch Oven Fire Pot
Ingredients
• 750 g beef
• 2 tablespoons salt
• 1/2 kg onions
• 100g butter
• 1 l broth
• Salt, 5 peppercorns
• 2 bay leaves
• 2 cloves
• 2 tbsp breadcrumbs
• Lemon juice
• 1 tbsp capers
Matching accessories are available in our shop!
preparation
➊ Wash the beef under running water and cut into fine cubes. Season the cubes with a little salt and put them to one side for a moment. Also cut the onions into cubes and fry them in the preheated POT with butter until translucent. Add the meat and fry briefly.
➋ You can now deglaze the whole thing with the stock before adding the peppercorns, bay leaves and cloves. The contents of the POT can now simmer for a good 45 minutes.
➌ Put the plates and cutlery on the table and prepare for the last step, because now you stir in the breadcrumbs and season your pot with lemon juice, pepper and salt.
Tip: A freshly baked baguette or bread roll tastes just as good as pickled cucumbers or boiled potatoes!
Recipe by Markus Mizgalski
If you like down-to-earth food - whether in a culinary or interpersonal sense - then the Ruhr area is the right place for you. Markus Mizgalski from Pottfeuer - The Grill Agency is a real boy "from the pit" and has prepared pot recipes in the Black Pot for FIRE&FOOD.
Recipe from FIRE&FOOD issue 03/2018
