Pfefferpotthast

Ingredients

• 1 kgbeef chuck — cubed
• 4onions — sliced
• 2 tbspcoarsely crushed peppercorns
• 2bay leaves
• 400 mlbeef broth
• 2 tbspclarified butter
• 1 tbsplemon zest
• to finishcapers
• to tastefine sea salt

Method

1. Begin by cutting the 1 kg beef chuck into bite-sized pieces. Season the beef generously with fine sea salt and 2 tbsp of coarsely crushed peppercorns. Let the meat sit for at least 30 minutes to absorb the flavors, allowing the salt and pepper to penetrate the beef.
2. Peel and thinly slice the 4 onions. In a large, heavy-bottomed pot or Dutch oven, heat 2 tbsp of clarified butter over medium-high heat. Once the butter is hot and shimmering, add the beef in batches, ensuring not to overcrowd the pot. Brown each piece on all sides until they develop a deep, rich color, then remove them to a plate and repeat with the remaining beef.
3. After all the beef has been browned, reduce the heat to medium and add the sliced onions to the pot. Stir them frequently, scraping up any browned bits from the bottom of the pot. Cook until the onions are soft and translucent, and their natural sweetness has been released.
4. Return the browned beef to the pot with the onions. Add 2 bay leaves and pour in 400 ml of beef broth. Bring the mixture to a gentle simmer, ensuring the liquid just covers the beef and onions. Cover the pot with a lid and allow it to braise on low heat until the beef is fork-tender, which will be indicated by the meat easily breaking apart when pressed with a fork.
5. Once the beef is tender, remove the bay leaves and skim any excess fat from the surface of the broth. Stir in 1 tbsp of lemon zest to brighten the flavors. Taste the sauce and adjust the seasoning with fine sea salt if necessary.
6. To finish, add capers to taste, stirring them into the sauce for a burst of tangy flavor. Serve the Pfefferpotthast hot with boiled potatoes, Spätzle, or crusty bread, allowing the rich, peppery sauce to be soaked up.