Ingredients with Measurements:
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 2 large onions, chopped
- 4 garlic cloves, minced
- 2 tbsp all-purpose flour
- 2 tbsp tomato paste
- 2 cups beef broth
- 1 cup red wine
- 2 bay leaves
- 1 tsp black peppercorns
- 1 tsp caraway seeds
- 1 tsp paprika
- 1 tsp salt
- 1 lb sauerkraut, drained and rinsed
- 1 tbsp brown sugar
- 1 tbsp apple cider vinegar
- Chopped fresh parsley, for garnish
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat.
3. Add the beef cubes and brown them on all sides, about 5 minutes. Remove the beef from the pot and set aside.
4. Add the chopped onions to the pot and cook until they are soft and translucent, about 5 minutes.
5. Add the minced garlic and cook for another minute.
6. Sprinkle the flour over the onions and garlic, and stir to combine.
7. Add the tomato paste, beef broth, red wine, bay leaves, black peppercorns, caraway seeds, paprika, and salt to the pot. Stir to combine.
8. Return the beef to the pot and bring the mixture to a simmer.
9. Cover the pot with a lid and transfer it to the oven. Cook for 2-3 hours, or until the beef is tender.
10. While the beef is cooking, prepare the sauerkraut. In a separate pot, combine the sauerkraut, brown sugar, and apple cider vinegar. Cook over medium heat for 15-20 minutes, or until the sauerkraut is heated through and the flavors are well combined.
11. Once the beef is tender, remove the pot from the oven and discard the bay leaves.
12. Serve the Pfefferpotthast with the sauerkraut on the side. Garnish with chopped fresh parsley.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Oven temperature: 325°F
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 395
Fat: 18g
Saturated Fat: 6g
Cholesterol: 104mg
Sodium: 1031mg
Carbohydrates: 16g
Fiber: 3g
Sugar: 8g
Protein: 38g
Substitutions for ingredients:
- Beef chuck roast can be substituted with beef stew meat.
- Red wine can be substituted with beef broth or water.
- Brown sugar can be substituted with honey or maple syrup.
- Apple cider vinegar can be substituted with white wine vinegar or lemon juice.
Variations:
- Add diced potatoes to the pot with the beef for a heartier meal.
- Use pork instead of beef for a different flavor.
- Add sliced mushrooms to the pot for extra flavor and texture.
Tips and tricks:
- Brown the beef in batches to ensure that it browns evenly and doesn't steam.
- Use a good quality red wine for the best flavor.
- Make sure to rinse the sauerkraut before using it to remove any excess salt.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Pfefferpotthast in a pot over medium heat until heated through. Reheat the sauerkraut in a separate pot over medium heat until heated through.
Presentation ideas:
Serve the Pfefferpotthast in individual bowls or on a large platter. Garnish with chopped fresh parsley.
Garnishes:
Chopped fresh parsley
Pairings:
- Serve with crusty bread to soak up the sauce.
- Pair with a glass of red wine, such as a Cabernet Sauvignon or Pinot Noir.
Suggested side dishes:
- Mashed potatoes
- Roasted vegetables
- Steamed green beans
Troubleshooting advice:
- If the sauce is too thin, remove the lid from the pot and simmer the mixture on the stove over medium heat until it thickens.
- If the beef is tough, it may need to cook for longer. Check it every 30 minutes until it is tender.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure that it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Pfefferpotthast is a traditional German stew made with beef and spices. It originated in the city of Münster in the 16th century.
Flavor profiles:
- Savory
- Peppery
- Tangy
Serving suggestions:
Serve the Pfefferpotthast with a side of sauerkraut and crusty bread for a hearty meal.
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Region: German