Entree: Germany – Westphalia – Töttchen (Westphalian braised meat stew in a tangy-sweet brown sauce)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 50 min

Total 2 hrs 15 min

Ingredients

- 1 lb (450 g) beef stewing meat, cut into 1-inch (2.5 cm) cubes
- 6 oz (170 g) smoked pork or diced bacon
- 2 tbsp (30 ml) lard or vegetable oil
- 1 large onion, thinly sliced
- 2 tbsp (16 g) all-purpose flour
- 1 cup (240 ml) beef stock
- 1/2 cup (120 ml) dark beer (such as a German dunkel)
- 2 tbsp (30 ml) malt vinegar or apple cider vinegar
- 1 tbsp (15 ml) German mustard or whole-grain mustard
- 1 tbsp (12 g) brown sugar
- 1 bay leaf
- 4 juniper berries, lightly crushed
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (8 g) fresh parsley, chopped for garnish

Instructions

1. Pat the beef cubes dry and season lightly with salt and pepper. In a heavy Dutch oven or deep skillet, heat 2 tbsp (30 ml) lard or oil over medium-high heat. Brown the beef in batches until a deep crust forms; remove and set aside.
2. Add the diced smoked pork or bacon to the pot and cook until fat renders and pieces are browned. Remove a few crisped pieces for garnish if desired, leaving the rendered fat.
3. Reduce heat to medium, add the sliced onion to the pot and cook until softened and beginning to caramelize, about 8–10 minutes. Sprinkle 2 tbsp (16 g) flour over the onions and stir to coat, cooking 1–2 minutes to remove raw flour taste.
4. Deglaze with 1/2 cup (120 ml) dark beer, scraping up browned bits, then add 1 cup (240 ml) beef stock, 2 tbsp (30 ml) malt vinegar, 1 tbsp (15 ml) mustard, 1 tbsp (12 g) brown sugar, bay leaf and crushed juniper berries. Stir to combine.
5. Return the browned beef to the pot along with any accumulated juices. Bring to a gentle simmer, then cover and braise over low heat for 1 to 1 1/2 hours until meat is tender. Alternatively, cook in a 325°F (160°C) oven covered.
6. When meat is tender, remove the lid and simmer uncovered 10–15 minutes to slightly reduce and thicken the sauce. If a thicker sauce is desired, whisk a little water with 1 tsp flour and stir in, simmering until thickened.
7. Adjust seasoning with salt, pepper and a splash more vinegar or mustard for brightness if needed. Stir in chopped parsley and serve hot, traditionally with boiled potatoes or dense rye bread and the reserved crisped pork pieces on top.