Entree: Germany – Westphalia – Münsterländer Töttchen (Westphalian braised meat stew in a tangy mustard‑vinegar brown sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

- 1 lb (454 g) beef chuck, trimmed and cut into 1-inch (2.5 cm) cubes
- 8 oz (225 g) pork shoulder, cut into 1-inch (2.5 cm) cubes
- 4 oz (115 g) smoked bacon, diced
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter
- 2 large onions, thinly sliced (about 12 oz / 340 g)
- 2 tbsp (16 g) all-purpose flour
- 1 cup (240 ml) dark German beer (or brown ale)
- 2 cups (480 ml) beef stock
- 2 tbsp (30 ml) good-quality mustard (preferably whole-grain or Bühler-style)
- 2 tbsp (30 ml) red wine vinegar
- 6 juniper berries, crushed
- 1 bay leaf
- 1 tsp (5 g) granulated sugar
- Salt and freshly ground black pepper to taste
- 1 lb (454 g) small waxy potatoes, boiled and kept warm for serving
- Fresh parsley, chopped, for garnish

Instructions

1. Pat the beef and pork dry and season with salt and pepper. In a heavy Dutch oven, heat the oil over medium-high heat and brown the meat in batches until well caramelized; transfer to a plate.
2. Add the diced bacon to the pot and render until some fat is released. Add the butter and sliced onions and sauté over medium heat until deep golden, about 10–12 minutes.
3. Sprinkle the flour over the onions, stir to coat and cook 1–2 minutes to remove raw flour taste. Gradually deglaze with the beer, scraping up browned bits from the bottom.
4. Return the browned meats to the pot. Add the beef stock, mustard, red wine vinegar, crushed juniper berries, bay leaf and sugar. Bring to a simmer, then cover and reduce heat to low.
5. Braise gently for 1½–2 hours until the meat is fork-tender and the sauce has thickened; stir occasionally and adjust seasoning with salt and pepper. If sauce is too thin, uncover and simmer to reduce.
6. Discard the bay leaf, check acidity and balance with a little extra sugar or vinegar if needed. Serve the Töttchen hot over boiled potatoes, garnished with chopped parsley.