Pichelsteiner
“A traditional Bavarian one-pot stew that layers three meats — beef, pork, and lamb — with potatoes, carrots, leeks, and cabbage in a clear broth. Everything is layered raw and simmered slowly so each ingredient keeps its character in the finished pot.”
Where it comes from
A celebrated stew from the Bavarian Forest region, Pichelsteiner is a German one-pot dish (Eintopf) made from several kinds of meat and a variety of vegetables layered and stewed together.
On the plate
A clean, comforting broth threads through tender chunks of three meats and soft, distinct vegetables. Each spoonful tastes of one ingredient at a time, layered into a homely, satisfying whole.
How it works
Layering the ingredients raw and never stirring lets each component cook in place and retain its individual texture and flavor, while the slow simmer melds them through a shared broth.
Variations
Single-meat versions, with green beans, Regensburg variant, with marrow bones
On the Palate
Ingredients
Serves 6
How it's made
8 steps · Show ↓30 min active · 120 min waiting
How it's made
8 steps · Show ↓- 112 min
Cut beef, pork, and lamb into cubes and season with salt and pepper.
- 215 min
Peel and slice potatoes, carrots, leeks, celeriac, and cabbage.
- 35 min
Render a little beef marrow or fat in the base of a heavy pot.
- 48 min
Layer the meats and vegetables in the pot, seasoning between layers.
- 53 min
Pour in beef stock until the ingredients are nearly covered.
- 65 min
Cover tightly and bring to a gentle simmer.
- 7120 min
Braise slowly without stirring so the layers hold their shape.
- 82 min
Sprinkle with parsley and serve straight from the pot.
