Westfälischer Pfefferpotthast( Beef Short Ribs With Spiced Lemon And Caper Sauce ) -

Westfälischer Pfefferpotthast
( Beef Short Ribs With Spiced Lemon And Caper Sauce )

Ingredients

2 lb beef short ribs, cut into 2 inch pieces
1 oz lard
6 medium-sized onions (about 2 lb) sliced ⅛ inch thick
1 small bay leaf
¼ teaspoon ground cloves
1½ pints cold water
2½ tablespoons fresh rye breadcrumbs, made in a blender from 1 slice fresh dark rye bread
1½ teaspoons capers, drained and rinsed in cold water
5 teaspoons fresh lemon juice
½ teaspoon finely grated fresh lemon rind
Salt
Freshly ground black pepper

Details

Serves: 4

Method

Sprinkle the short ribs with salt and pepper. Heat the lard over a high heat in a heavy, medium-sized pan or flameproof casserole until it begins to splutter. Add the short ribs and brown them on all sides, regulating the heat so that the ribs brown quickly and evenly without burning. Remove the meat to a serving dish. Add the onions to the fat remaining in the pan, and cook, stirring occasionally, for about 5 minutes, until they are soft and transparent but not brown. Add the bay leaf and cloves and pour in the water. Bring to the boil over a high heat, scraping in any brown bits clinging to the bottom and sides of the pan.

Return the ribs to the pan, cover and reduce the heat to its lowest point. Simmer for about 1½ hours, until the meat shows no resistance when pierced with the tip of a small, sharp knife. Then transfer the short ribs to a deep heated serving dish and cover with foil to keep them warm. Discard the bay leaf, and skim off the fat from the liquid remaining in the pan. Stir in the breadcrumbs, capers, lemon juice and lemon rind, and bring to the boil over a high heat. Reduce the heat; simmer uncovered for a minute or two. Taste for seasoning. The sauce should be quite peppery; add more pepper to taste if necessary. Then pour the sauce over the meat and serve at once.

Related food category:

• Beef