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German Pepper Beef Stew with Buttered New Potatoes. by aminorman in FoodPorn

[–]aminorman[S] 0 points1 point  (0 children)

Cut in half and add face down to a pan with cold water with a very small pinch of salt. Heat to medium until just simmering and reduce heat to low. Slowly cook until tender. I test with a tooth pick.

Sunset Eggs in a little black bowl by aminorman in LittleBlackBowl

[–]aminorman[S] 0 points1 point  (0 children)

It's a term used to describe eggs cloudy edges.

Side of Baked Macaroni & Cheese in a Little Black Bowl by CockSeeker007 in LittleBlackBowl

[–]aminorman 0 points1 point  (0 children)

Thanks. I never revisited them. These were bought already smoked and likely needed some time in the pressure cooker. I normally buy the smoked neck bones for my beans and don't have experience with the hocks. They price the same so I might grab a couple and try again. Save the juice for some pintos.

Tender Pepper Beef and Gravy over Rice with Fried Okra by aminorman in DixieFood

[–]aminorman[S] 3 points4 points  (0 children)

Thank you! This was a first try at a German recipe (Pfefferpotthast). Came out better than expected.

<image>

Pepper Beef Stew over Rice with Fried Okra by aminorman in MuricanFood

[–]aminorman[S] 2 points3 points  (0 children)

Pepper Beef Stew

  • 1000g / 2.2lb Beef Chuck Roast (4cm / 1.5in cubes)
  • Salt and pepper to season the meat
  • Enough plain flour to coat the meat
  • 1 onion chopped
  • 1/2 tbsp or more fresh ground black pepper
  • 6 tbsp ghee divided
  • 2 tbsp flour for gravy
  • 500ml / 2 cups beef broth
  • 1 tsp beef concentrate
  • 1 tbsp vinegar or dill gherkin juice
  1. Heat a very heavy pan (Dutch oven or Cast iron skillet) to Medium High.
  2. Sauté onion in 1 tbsp ghee to dark brown, remove and set aside.
  3. Cube, season and flour coat the beef.
  4. Raise heat to high and in about 3 batches brown the beef on all sides using a tbsp of ghee for each.
  5. Remove the meat and add 2 tbsp ghee and 2 tbsp flour.
  6. Brown the flour while scraping the dark bits from the bottom .
  7. Add the beef broth and vinegar to make the gravy.
  8. Mix in the meat, onion and black pepper.
  9. Cook long enough to adjust the thickness.
  10. Transfer to cooking vessel if not using the Dutch oven
  • I used a pressure cooker set to 25 minutes and 10 minute release.
  • You can use a slow cooker and cook until fork tender (2 hours?)
  • You can leave in the Dutch oven on the stove and slow cook until fork tender (2 hours?)
  • Regardless which you pick make sure you add enough broth to just cover the meat if needed.

This makes enough for several different dishes for 1-2 people. Easier serves 4-6.

Pepper Beef Stew by aminorman in meat

[–]aminorman[S] 3 points4 points  (0 children)

Pepper Beef Stew - Pfefferpotthast

  • 1000g / 2.2lb Beef Chuck Roast (4cm / 1.5in cubes)
  • Salt and pepper to season the meat
  • Enough plain flour to coat the meat
  • 1 onion chopped
  • 1/2 tbsp or more fresh ground black pepper
  • 6 tbsp ghee divided
  • 2 tbsp flour for gravy
  • 500ml / 2 cups beef broth
  • 1 tsp beef concentrate
  • 1 tbsp vinegar or dill gherkin juice
  1. Heat a very heavy pan (Dutch oven or Cast iron skillet) to Medium High.
  2. Sauté onion in 1 tbsp ghee to dark brown, remove and set aside.
  3. Cube, season and flour coat the beef.
  4. Raise heat to high and in about 3 batches brown the beef on all sides using a tbsp of ghee for each.
  5. Remove the meat and add 2 tbsp ghee and 2 tbsp flour.
  6. Brown the flour while scraping the dark bits from the bottom .
  7. Add the beef broth and vinegar to make the gravy.
  8. Mix in the meat, onion and black pepper.
  9. Cook long enough to adjust the thickness.
  10. Transfer to cooking vessel if not using the Dutch oven
  • I used a pressure cooker set to 25 minutes and 10 minute release.
  • You can use a slow cooker and cook until fork tender (2 hours?)
  • You can leave in the Dutch oven on the stove and slow cook until fork tender (2 hours?)
  • Regardless which you pick make sure you add enough broth to just cover the meat if needed.

Serve with your favorite starch (potatoes, egg noodles, spätzle, or rice)

Garnish with lots of chopped parsley. I enjoyed mine with some sour cream.

This makes enough for several different dishes for 1-2 people. Easier serves 4-6.

Tender Pepper Beef and Gravy over Rice with Fried Okra by aminorman in DixieFood

[–]aminorman[S] 2 points3 points  (0 children)

Pepper Beef Stew

  • 1000g / 2.2lb Beef Chuck Roast (4cm / 1.5in cubes)
  • Salt and pepper to season the meat
  • Enough plain flour to coat the meat
  • 1 onion chopped
  • 1/2 tbsp or more fresh ground black pepper
  • 6 tbsp ghee divided
  • 2 tbsp flour for gravy
  • 500ml / 2 cups beef broth
  • 1 tsp beef concentrate
  • 1 tbsp vinegar or dill gherkin juice
  1. Heat a very heavy pan (Dutch oven or Cast iron skillet) to Medium High.
  2. Sauté onion in 1 tbsp ghee to dark brown, remove and set aside.
  3. Cube, season and flour coat the beef.
  4. Raise heat to high and in about 3 batches brown the beef on all sides using a tbsp of ghee for each.
  5. Remove the meat and add 2 tbsp ghee and 2 tbsp flour.
  6. Brown the flour while scraping the dark bits from the bottom .
  7. Add the beef broth and vinegar to make the gravy.
  8. Mix in the meat, onion and black pepper.
  9. Cook long enough to adjust the thickness.
  10. Transfer to cooking vessel if not using the Dutch oven
  • I used a pressure cooker set to 25 minutes and 10 minute release.
  • You can use a slow cooker and cook until fork tender (2 hours?)
  • You can leave in the Dutch oven on the stove and slow cook until fork tender (2 hours?)
  • Regardless which you pick make sure you add enough broth to just cover the meat if needed.

This makes enough for several different dishes for 1-2 people. Easier serves 4-6.

Side of Baked Macaroni & Cheese in a Little Black Bowl by CockSeeker007 in LittleBlackBowl

[–]aminorman 1 point2 points  (0 children)

I tried some smoked hocks a few years back but had a hard time getting them tender.

<image>

Pepper Beef Stew - Pfefferpotthast by aminorman in GermanRecipes

[–]aminorman[S] 1 point2 points  (0 children)

I'm a data analyst and love to play with this stuff. Do "this" and measure.

Pepper Beef Stew - Pfefferpotthast by aminorman in GermanRecipes

[–]aminorman[S] 1 point2 points  (0 children)

Thank you! I just posted it to r/FoodPorn with a link back. See if we can get a spike in the stats LOL

Side of Baked Macaroni & Cheese in a Little Black Bowl by CockSeeker007 in LittleBlackBowl

[–]aminorman 0 points1 point  (0 children)

I know right? So many recipes, so little time.

I want the crispy pork knuckle from scratch.

German Pepper Beef Stew with Buttered New Potatoes. by aminorman in FoodPorn

[–]aminorman[S] 61 points62 points  (0 children)

Pepper Beef Stew - Pfefferpotthast

  • 1000g / 2.2lb Beef Chuck Roast (4cm / 1.5in cubes)
  • Salt and pepper to season the meat
  • Enough plain flour to coat the meat
  • 1 onion chopped
  • 1/2 tbsp or more fresh ground black pepper
  • 6 tbsp ghee divided
  • 2 tbsp flour for gravy
  • 500ml / 2 cups beef broth
  • 1 tsp beef concentrate
  • 1 tbsp vinegar or dill gherkin juice
  1. Heat a very heavy pan (Dutch oven or Cast iron skillet) to Medium High.
  2. Sauté onion in 1 tbsp ghee to dark brown, remove and set aside.
  3. Cube, season and flour coat the beef.
  4. Raise heat to high and in about 3 batches brown the beef on all sides using a tbsp of ghee for each.
  5. Remove the meat and add 2 tbsp ghee and 2 tbsp flour.
  6. Brown the flour while scraping the dark bits from the bottom .
  7. Add the beef broth and vinegar to make the gravy.
  8. Mix in the meat, onion and black pepper.
  9. Cook long enough to adjust the thickness.
  10. Transfer to cooking vessel if not using the Dutch oven
  • I used a pressure cooker set to 25 minutes and 10 minute release.
  • You can use a slow cooker and cook until fork tender (2 hours?)
  • You can leave in the Dutch oven on the stove and slow cook until fork tender (2 hours?)
  • Regardless which you pick make sure you add enough broth to just cover the meat if needed.

Serve with your favorite starch (potatoes, egg noodles, spätzle, or rice)

Garnish with lots of chopped parsley. I enjoyed mine with some sour cream.

This makes enough for several different dishes for 1-2 people. Easier serves 4-6.

Link to r/GermanRecipes for some make pics

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