Pfefferpotthast, beef and onion stew

Peel the onions. Cut the beef into cubes about 3 cm across and slice the onions. Wash the lemon portion, finely grate its yellow zest and squeeze its juice. Reserve zest and juice separately. Put the bay leaves, cloves and 1 g whole peppercorns into a closed food-safe spice bag. Crush the remaining 1 g peppercorns in a mortar and reserve for finishing.

Melt the lard in a casserole. Sweat the onions for about 10 min, stirring without browning. Add the beef and stir for 5 min to firm its surface slightly. A dark crust is not required.

Pour in the stock and add the salt, zest and spice bag. Bring to a simmer, cover and cook gently for about 120 min. Stir occasionally and check tenderness: the meat should separate easily with a fork. Continue covered if still firm. Avoid a hard boil that evaporates the liquid too quickly.

Remove the spice bag. Stir in the breadcrumbs, reserved lemon juice and crushed pepper. Simmer uncovered for 5 min, stirring, until slightly thickened, then serve the stew hot.