Pfefferpotthast
{{Short description|German dish}}
{{Infobox Prepared Food
| name_lang = de
| name_italics = true
|name=Pfefferpotthast|country=Germany|region=Westphalia|main_ingredient=Beef, pepper, lard, onions, lemon, bay leaves, cloves, pumpernickel}}
Pfefferpotthast ({{Langx|nds|Piäpperpottharst}}) is a traditional German stew. It comes from the cuisine of Westphalia.
Preparation
In a traditional Pfefferpotthast, beef seared in lard and sautéed onions are simmered with spices such as bay leaves and cloves until they fall apart.{{Cite book|last=Davidis|first=Henriette|url=https://nrs.harvard.edu/urn-3:RAD.SCHL:928333?n=90|title=Praktisches Kochbuch für die Deutschen in Amerika: zuverlässige und selbstgeführte Anweisungen zur Bereitung der verschiedenartigsten Speisen und Getränke, zum Backen, Einmachen u.s.w.|publisher=G. Brumder's Verlag|year=1879|location=Milwaukee|pages=82|language=German}} It is seasoned with pepper and sometimes capers and lemon juice.{{Cite web|last=|title=Pfefferpotthast|url=https://www.kuechengoetter.de/rezepte/pfefferpotthast-53617|access-date=2021-12-12|website=küchengötter.de|language=de}} Pfefferpotthast is thickened with pumpernickel bread crumbs instead of flour to make a stew. In the summer, it is served with boiled potatoes and salad. In the winter, it is served with pickled cucumbers and beetroot.{{Cite web|title=Pfefferpotthast - Rezept {{!}} EDEKA|url=https://www.edeka.de/rezepte/rezept/pfefferpotthast.jsp|access-date=2021-12-12|website=www.edeka.de|language=de}}
History and customs
The dish was first mentioned in a story on Agnes von der Vierbecke written in 1378 in Dortmund.{{Cite web |last=Graf |first=Klaus |title=Interessantes über Pfefferpotthast |url=https://archivalia.hypotheses.org/23385 |access-date=2022-05-12 |website=Archivalia |date=2008 |doi=10.58079/bwox |language=de-DE}}{{Cite web|title=Agnes von der Vierbecke – frauen/ruhr/geschichte|url=https://www.frauenruhrgeschichte.de/frg_biografie/agnes-von-der-vierbecke/|access-date=2021-12-12|language=de-DE}} The name is a combination of the German words for "pepper," "pot," and "boiled meat."{{Cite web|title=Rezept Pfefferpotthast :: cuisine.at|url=http://www.cuisine.at/rezept_0582282_pfefferpotthast.php|access-date=2021-12-12|website=www.cuisine.at}} The significance of the word "pfeffer" is not clear. It could be an indication that it is seasoned with pepper, but it is more likely that it indicates any heavily seasoned broth or dish.
In some cities, it is customary to serve this dish in autumn. In Dortmund, the Pfefferpotthastfest is celebrated annually in autumn in Alter Markt ({{Translation|old market}}). In Westhofen, the Pfefferpotthast is a characteristic part of Sup Peiter, the day that marks the end of winter.{{Cite web|title=Vom Herdfeuer auf den Teller|url=https://www.wn.de/muensterland/kreis-steinfurt/lienen/vom-herdfeuer-auf-den-teller-1591214|access-date=2021-12-12|website=www.wn.de|language=de}}