Westphalian Pfefferpothast

Course Entree
Cuisine Westphalia
Keyword Hast, Pfefferpot
Region Westphalia
Servings 6


  • 500 G. beef shoulder or leg
  • 500 kg. pork shoulder or leg
  • 4 onions
  • 100 G. clarified butter
  • 10 black peppercorns
  • 2 bay leaves
  • 3 cloves
  • 1 liter meatsoup
  • G. breadcrumbs
  • grind salt
  • grind white pepper freshly ground
  • 2 el lemon juice freshly squeezed


  • Peel, halve and coarsely dice the onions.
  • Rinse the meat in cold water, pat dry thoroughly and cut into 3-4 cm cubes.
  • Heat the clarified butter in a roasting pan, add half of the meat cubes and dust with a little flour.
  • Brown vigorously all over for about 5-6 minutes, remove and fry the remaining meat cubes in the same way. It's important to sear the meat and only turn it when one side is browned.
  • Put the onion cubes in the frying fat and brown for about 2-3 minutes. Then put the meat back in the pot, pour in the meat stock, add the peppercorns, the bay leaves, the cloves and some salt.
  • Bring to a boil for 1 minute, then reduce the heat to medium-low and simmer, covered, until tender, about 1.5-2 hours. Stir a few times during this time.
  • Finally, sprinkle and mix in the breadcrumbs, and boil the pepperpotthast for another 1 minute. (Alternatively, 100-150g of crumbled black bread or pumpernickel can be used as a binder.) Then season with salt, pepper and lemon juice and serve.
  • Serve with boiled potatoes or pasta, pickled beetroot and gherkins.
Adapted from GuteKueche.de


It is best to put the laurel leaves, peppercorns and cloves into a tea filter or a tea infuser and place in the pot, so that they are easy to remove after cooking. Breadcrumbs can also be used as a binder.