Pfefferpotthast

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.

[2] Pfefferpotthast is thickened with pumpernickel bread crumbs instead of flour to make a stew.

[3] The dish was first mentioned in a story on Agnes von der Vierbecke written in 1378 in Dortmund.

In Dortmund, the Pfefferpotthastfest is celebrated annually in autumn in Alter Markt (transl.

In Westhofen, the Pfefferpotthast is a characteristic part of Sup Peiter, the day that marks the end of winter.