Pepper Pot Roast with Pickled Vegetables

Perhaps your new favorite bean dish:

Wintertime is also the time for hearty braised dishes, because when it’s dark, chilly and uncomfortable outside, your body and mind crave hearty foods that also warm you from the inside. Like the favorite dish of Michelin-starred chef Jens Bomke, who has an extraordinary appreciation for the leisurely braised beef with its lemon-thyme aroma.

_Pfefferpotthast_ Preheat the oven to 150 degrees. Cut the meat into cubes (edge length about five centimeters), removing tendons. season with pepper. Peel the onions, halve them, cut them into strips and sweat them in a wide, oven-proof roasting pan in sufficient vegetable oil until translucent. (This takes about ten minutes). Remove the onions, dust the meat with flour, season with pepper and fry in batches until golden brown on all sides. Rinse the lemon under hot water and quarter it. Coarsely crush the pepper and pimento seeds in a mortar and put them together with the lemon quarters, half a bunch of thyme, the stems of a bunch of leaf parsley and a bay leaf spice into a cotton cloth form and tie it with spaghetti.

Add the spice bag to the meat together with the sautéed onions and add a little beef broth if necessary and season with salt.

Cover the pepperpotthast with a lid and steam it in the stove at 150 °C convection oven for one and a half hours until it is tender and juicy. At the end, seed the sauce with breadcrumbs.

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