I was browsing Frontier Folk Hearth section and saw this recipe posted by Will Taylor. It sounded really good and a great camp recipe.

I want to share an old westphalian recipe with you. The oldest references for this dish reach back to the late middle-ages (then with a light variety of ingredients)

Whats the correct translation for Pfefferpotthast? Pfeffer=pepper; Pott=pot; hast=braised. I hope you like it (sorry for the metric system Wink )  (MOLLY NOTE: I have a metric conversion chart over to the side in the links if you are interested)

1 kg beef
50 g lard
fresh grounded Pepper
1 kg Onions
2 bay leaves
2 cloves
some grains allspice
some grains black pepper
2 Tbl.spoons pickled capers
2 Tbl.spoons lemonjuice
some grinded lemon peel
2 Tbl.spoons breadcrumbs

Cut the beef in small pieces as you would for goulash do and fry them deep brown in lard, season it with salt and pepper and take it out the pot. Then cut the onions in fine rings and do them in the pot and stir them until they’re glassy. Then give the beef, the bayleaves, cloves, allspice and peppercorns to the onions and fill it up with water (better is a strong broth and a shot beer) till all ingredients are covered. Bring it to boil and let it simmer at low heat for about one and a half hour. Then stir in the capers, lemonjuice and -peel as well as the breadcrumbs, let it boil up one or two times while stirring. Then season to taste one more time with pepper. Before serving, let the Pfefferpothast stand with open lid for a few minutes.

For a side-dish you can reach boiled potatoes and salad or pickled gerkins and beetroot salad.

This is a in westphalia wellknown dish for the 18th-century!!