Westphalian Beef Stew

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             FOOD FUNNY
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Thanks to Rosemary Zwick for this one:

"Armstrong," the boss said, "I happen to know that the reason you didn't
come to work yesterday when you called in sick was that you were out playing golf."

"That's a rotten lie!" Armstrong protested. "And I have the fish to prove it!"

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             TODAY'S RECIPE
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Yes, it's true - they do eat meat other than pork in Germany. Here is a
traditional "Eintopfgerichte" or one-pot-meal from the German area of
Westphalia. Be sure to serve it with mashed potatoes just like the natives do.

Westphalian Beef Stew (Westfalischer Pffeffer-Potthast)

2-3 lbs (900-1350 g) beef short ribs, including bones, cut into 2-inch (5 cm) lengths by your butcher
2-3 lbs (900-1350 g) onions, sliced
4 cups (2 L) beef stock or water
6 cloves
1 bay (laurel) leaf
1 strip lemon peel
2-3 slices rye bread, processed or grated to crumbs
2 Tbs (30 ml) capers
Salt and freshly ground pepper to taste
Lemon juice to taste

Combine the beef ribs, onions, beef stock, cloves, bay leaf, and lemon
peel in a large pot and bring to a boil over high heat. Reduce the heat
and simmer covered until the meat is tender, 1 to 1 1/2 hours. Stir in
about 1/2 cup (125 ml) rye bread crumbs, until the sauce has thickened
slightly. Add capers, salt, pepper, and lemon juice. Serve with mashed potatoes.
Serves 4 to 6.
Received on Thu Apr 2 20:41:11 2009