Pfefferpotthast
Pfefferpotthast , ndt . : Piäpperpottharst , is a traditional meat dish of German cuisine and belongs to the cuisine of Westphalia . It is one of the ragouts or peppers .
preparation
For a traditional Pfefferpotthast, beef is first seared vigorously in lard and simmered with onions in the same amount as well as some bay leaves and cloves until the meat and onions disintegrate into their fibers. Finally, season with plenty of pepper, possibly some capers and lemon juice. In the end, it is essential to bind the Pfefferpotthast with breadcrumbs 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 .
History and Customs
The court was first mentioned in a document in Dortmund in 1378 in the report on Agnes von der Vierbecke . The name is made up of pepper, pot and haste. "Hast" stands for the piece of beef, which is an essential part of the pepper pot, "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 strongly 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 on the Old Market every autumn . In Westhofen , the Pfefferpotthast is a characteristic part of the winter Sup Peiter .
Web links
- Pfefferpotthast recipe from the 19th century. In: Henriette Davidis : Practical cookbook for Germans in America: reliable and self-checked instructions for preparing a wide variety of dishes and drinks, for baking, canning, etc. s. w. G. Brumder's Verlag, Milwaukee WI ca. 1879, p. 82, digitized from the Harvard University Library
Individual evidence
- ↑ pepper. In: Digital dictionary of the German language . Retrieved October 24, 2019
- ↑ Adelung: Grammatical-Critical Dictionary of High German Dialect