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Dortmund Pepper Pot Roast

4 servings

Ingredients

• 1 kg beef ribs, short ribs
• water (as needed)
• salt (not too much)
• onions, diced (plenty)
• pepper (a little)
• cloves (a little)
• allspice, whole (a little)
• bay leaves (some)
• 3 pcs lemon slices
• 2 tbsp butter
• 1 tbsp flour
• meatballs, cooked (some)

Instructions

1. For this, primarily use the so-called short ribs, about 1 kg for 4 people.
2. Cut the meat into pieces about half the size of your hand, cover with water and not too much salt, and skim thoroughly.
3. Then add plenty of diced onions, pepper, cloves, whole allspice, a few bay leaves, and 2 to 3 lemon slices.
4. When the meat is almost done, add a yellow roux made from 2 tablespoons of butter and 1 tablespoon of flour.
5. A few specially cooked meatballs, placed in the ragout when serving, make it even more delicious.
6. The sauce must be quite thick.

Modernized from a treasured 19th-century German cookbook.