Type what you have

Ingredients

• ✓ black peppercorn
• chicken broth
• sauerkraut
• forest mushroom blend
• bay leaf
• salt
• paprika sausage
• ham
• prune
• vegetable oil
• onion
• all-purpose flour
• paprika
• water
• sour cream

Instructions

1. 1 Combine broth, sauerkraut, dried mushrooms, peppercorns, bay leaves, and salt in a large stockpot over medium heat; bring to a boil. Add whole sausage links and ham slice; simmer for 1 hour. Add prunes and continue to simmer for 30 minutes.
2. 2 Transfer sausage and ham to a plate. Remove and discard bay leaves.
3. 3 Heat oil in a large skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Sprinkle flour and paprika over onion; cook and stir for 1 minute. Gradually add water and stir with a fork until no lumps remain. Bring to a boil, then cook until thickened, 3 to 5 minutes.
4. 4 Meanwhile, cut sausage and ham into cubes.
5. 5 Pour thickened liquid into the stockpot, then stir in sausage and ham. Bring to a boil, then reduce the heat and simmer for 10 minutes.
6. 6 Ladle into bowls and top each with a dollop of sour cream.

By zizala

Ingredients

• ✓ black peppercorn
• beef bone
• carrot
• yellow onion
• garlic
• apple cider vinegar
• bay leaf
• water
• coriander seed
• clove
• salt

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Place beef bones on a large rimmed baking sheet.
3. 3 Bake in the preheated oven until bones are browned and charred in spots, about 40 minutes, turning once halfway through.
4. 4 Transfer bones to an 8-quart multi-functional pressure cooker (such as Instant Pot). Add carrots, onion, garlic, apple cider vinegar, and bay leaves; pour in enough water to cover. Select Sauté function and bring to a boil, uncovered, for about 20 minutes.
5. 5 Skim the top of liquid to remove any foamy bits and impurities; discard. Add peppercorns, coriander seeds, and cloves. Cancel Sauté function.
6. 6 Close and lock the lid. Select high pressure according to manufacturer's instructions and seal the steam release handle; set the timer for 2 hours. Allow 30 minutes for pressure to build.
7. 7 Release pressure using the natural-release method according to manufacturer's instructions, about 30 minutes. Release remaining pressure carefully using the quick-release method, 1 to 2 minutes. Unlock and remove the lid.
8. 8 Place a large fine-mesh strainer lined with cheesecloth over a large pot or 8-cup liquid measure. Remove and discard bones from broth, then pour into the prepared strainer. Press on solids until all liquid has drained. Discard solids; skim off any fat from surface, if needed, and stir salt into broth.
9. 9 Divide among glasses and serve hot or let cool to room temperature, about 45 minutes, then store in the refrigerator for up to 3 days.

By Marianne Williams

Ingredients

• ✓ black peppercorn
• beef short rib
• water
• onion
• beef bouillon cube
• potato
• chayote squash
• carrot
• celery
• salt
• cabbage

Instructions

1. 1 Place short ribs into a large pot with enough water to cover. Bring to a boil over high heat, then boil for 5 minutes; the ribs will not be fully cooked. Drain and discard cooking water.
2. 2 Return ribs to the pot. Pour in 1 quart water, then add onions, peppercorns, and bouillon cubes. Bring to a boil, then cover, reduce the heat, and simmer for 1 hour.
3. 3 Skim any fat floating on the surface. Stir in potatoes, chayote squash, carrots, and celery. Cover and simmer until potatoes are tender, about 20 minutes. Season with salt, then add cabbage and cook for 5 more minutes.

By lola

Ingredients

• ✓ black peppercorn
• olive oil
• onion
• garlic
• thyme
• pumpkin puree
• chicken stock
• maple syrup
• salt
• nutmeg
• cinnamon
• heavy cream
• parsley

Instructions

1. 1 Heat oil in a large pot over medium-high; add onion and cook, stirring occasionally, until brown and soft, about 10 minutes. Add peppercorns, garlic, and thyme. Cook, stirring often, until fragrant and slightly brown, about 2 minutes.
2. 2 Stir in pumpkin puree; cook, stirring occasionally, until puree turns a few shades darker, about 5 minutes. Stir in stock, maple syrup, salt, nutmeg, and cinnamon. Simmer, uncovered, on medium-low heat, stirring occasionally, until slightly reduced, about 30 minutes.
3. 3 Transfer soup to a blender in batches; secure lid (hold down with a kitchen towel), and blend until smooth, about 30 seconds per batch.
4. 4 Return soup to the pot; stir in heavy cream. Cook over medium heat until heated through, about 4 minutes.
5. 5 Ladle soup into bowls and garnish with fresh parsley.

By Lea Ogawa

Ingredients

• ✓ black peppercorn
• chicken
• water
• carrot
• celery
• onion
• lemongrass
• bay leaf
• carrot
• celery
• chicken soup base
• egg noodle

Instructions

1. 1 Place chicken into a large stockpot and pour in water. Bring to a boil over high heat. Reduce the heat, cover, and simmer, skimming fat as needed, for 30 minutes. Add whole carrots, whole celery, onion half, lemongrass, bay leaves, and peppercorns. Cover and simmer for 1 hour; chicken should no longer be pink at the bone and the juices should run clear. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
2. 2 Transfer chicken to a platter and let sit until cool enough to handle. Strain stock, discarding solids.
3. 3 Return strained stock to the pot and set over high heat. Stir in sliced carrots, sliced celery (not the leaves), and chicken base. Bring to a boil, then reduce the heat, cover, and simmer until carrots are tender, about 20 minutes.
4. 4 Meanwhile, remove and discard skin from cooled chicken. Chop meat into bite-sized pieces.
5. 5 Add noodles and celery leaves to the pot; simmer until noodles are tender yet firm to the bite, about 10 minutes. Stir in chicken and cook until heated through, 3 to 5 minutes.

By ALANK

Ingredients

• ✓ black peppercorn
• olive oil
• celery
• carrot
• onion
• garlic
• turkey carcass
• salt
• bay leaf
• rosemary
• sage
• water

Instructions

1. 1 Heat oil in a large stockpot over medium heat. Add celery, carrots, onion, and garlic; cook and stir until slightly softened and fragrant, about 5 minutes. Add turkey carcass, salt, bay leaves, peppercorns, rosemary, and sage; cook until fragrant, about 5 minutes.
2. 2 Pour in enough water to cover turkey carcass and vegetables; bring to a boil. Cover the pot, reduce heat to low, and simmer, skimming fat occasionally, until flavors are blended, 4 to 5 hours. Strain stock into a container; discard carcass and vegetables.

By Shasta

Ingredients

• ✓ black peppercorn
• cilantro
• salt
• tamarind paste
• jaggery
• coconut
• water
• coriander
• red pepper
• ginger root
• garlic
• tomato
• onion
• turmeric
• cooking oil
• cumin seed
• fennel seed
• egg

Instructions

1. 1 Place the eggs into a saucepan in a single layer and fill with water to cover by 1 inch. Cover the saucepan and bring the water to a boil; remove from the heat and let the eggs stand in the hot water for 15 minutes; drain. Run cold water over the eggs to cool completely; peel. Cut 4 slits into each of the eggs.
2. 2 Roast the fennel seeds, cumin seeds, and peppercorns in a small skillet over medium heat until very fragrant; grind into powder. Set aside.
3. 3 Heat the oil in a large skillet or kadhai over medium heat. Stir the turmeric into the oil. Quickly fry the eggs in the hot oil on all sides, about 2 minutes. Remove and set aside.
4. 4 Cook the onions in the hot oil until golden brown; add the ginger, garlic, and tomatoes and continue cooking until the tomatoes are soft. Stir the ground seed mixture, ground red pepper, and ground coriander into the onion mixture and cook another 1 to 2 minutes. Pour the water into the skillet. Add the coconut, jaggery, tamarind, and salt; return to a boil and cook until the mixture thickens, about 5 minutes. Reduce heat to medium-low; add the eggs and allow to simmer another 10 minutes. If the gravy is too thick, thin out with a little water. Garnish with the cilantro leaves to serve.

By SUSMITA

Ingredients

• ✓ black peppercorn
• thyme
• black pepper
• marjoram
• salt
• bay leaf
• mushroom
• barley
• celery
• onion
• carrot
• thyme
• bay leaf
• celery
• carrot
• onion
• turkey carcass
• water

Instructions

1. 1 Gather all stock and soup ingredients.
2. 2 To make the turkey stock: Combine 5 quarts water and turkey carcass in a large stockpot over medium-high heat; bring to a boil. Add onion, carrot, celery, peppercorns, bay leaf, and thyme. Reduce the heat and simmer, skimming excess fat and foam from the surface as needed and adding more water as it evaporates, for 2 to 2 ½ hours.
3. 3 Remove carcass to a cutting board and cool. Strain stock; discard solids and return liquid to the pot.
4. 4 Pull meat from cooled carcass and discard bones. Shred meat and refrigerate until needed.
5. 5 Make the soup: Add carrots, onions, celery, barley, mushrooms, bay leaves, salt, marjoram, pepper, and thyme to stock; bring to a boil. Reduce the heat and simmer, stirring occasionally, until barley is fully cooked, about 1 hour 20 minutes.
6. 6 Return shredded turkey to the soup; simmer until heated through, about 10 minutes. Remove bay leaves and serve.

By JR

Ingredients

• ✓ black peppercorn
• parsley
• salt
• ginger
• garlic
• egg noodle
• thyme
• rosemary
• kohlrabi
• celery
• carrot
• bay leaf
• chicken bouillon
• sugar
• ginger
• lemon juice
• white wine
• water
• garlic
• onion
• chicken breast
• olive oil

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Add chicken, onion, and crushed garlic cloves; cook until chicken is browned and onion starts to turn translucent, about 5 minutes. Pour water, wine, and lemon juice over chicken mixture; stir in sliced ginger, sugar, bouillon cubes, bay leaves, and peppercorns. Bring to a simmer, then reduce the heat to medium-low and cook for 45 minutes.
2. 2 Remove and discard garlic cloves. Transfer chicken to a cutting board and chop into bite-size pieces.
3. 3 Add carrots, celery, kohlrabi, rosemary, and thyme to the pot. Reduce the heat to low and cook until vegetables begin to soften, about 20 minutes.
4. 4 Bring soup to a boil. Return chopped chicken to the pot along with egg noodles, minced garlic, and grated ginger. Remove from the heat and let sit until noodles have softened, about 10 minutes. Season with salt and garnish with parsley.

By Coulter

Ingredients

• ✓ black peppercorn
• lamb meat
• cabbage
• water
• salt

Instructions

1. 1 Arrange a layer of sliced lamb in the bottom of a Dutch oven or soup pot. Top with a layer of cabbage. Repeat layering as many times as you can; season with salt to taste. Tie peppercorns into a small piece of cheesecloth; place in center of casserole. Pour water in and cover with a lid.
2. 2 Bring to a boil; simmer over low heat for 2 hours. Remove peppercorns before serving.

By KATHYANN9

Ingredients

• ✓ black peppercorn
• celery seed
• mustard seed
• allspice berry
• green onion
• water
• white vinegar
• kosher salt

Instructions

1. 1 Inspect 4 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until ready to use. Wash new, unused lids and rings in warm soapy water. Alternatively, sterilize jars in the dishwasher.
2. 2 Combine peppercorns, celery seeds, mustard seeds, and allspice berries in a small bowl; divide evenly among the prepared canning jars.
3. 3 Pack onions vertically into jars, alternating tips-up and tips-down to snugly fit.
4. 4 Bring water, vinegar, and salt to a boil in a saucepan. Pour hot liquid into jars over onions, leaving ½-inch headspace at the top. Run a knife or thin spatula around the insides of the jars after filling to remove air bubbles. Wipe the rims of jars with a moist paper towel to remove any food residue. Top with lids and screw-on rings.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
6. 6 Remove the jars from the stockpot and let rest, several inches apart, for 6 to 12 hours. Press the center of each lid with a finger to ensure the lid does not move up or down.
7. 7 Store in a cool, dark place, undisturbed, for at least 4 weeks before serving.

By MrsWheelbarrow

Ingredients

• ✓ black peppercorn
• white wine
• cinnamon stick
• coriander
• clove
• sugar
• salt
• celery salt
• garlic salt

Instructions

1. 1 Pour wine into a saucepan, and season with cinnamon stick, coriander, pepper, cloves, sugar, salt, celery salt, and garlic salt. Let sit for 1 hour, then bring to a boil. Filter through a fine sieve or colander lined with cheesecloth, and transfer to the fondue pan. Bring to a boil before using.

By Marc Paquet-Decker

Ingredients

• ✓ black peppercorn
• canning jar
• lid
• ring
• zucchini
• onion
• carrot
• garlic
• dill
• allspice berry
• mustard seed
• bay leaf
• water
• vinegar
• salt
• white sugar

Instructions

1. 1 Peel and cut the zucchini into thirds. Remove seeds and cut into strips.
2. 2 Sterilize the jars and lids in boiling water for at least 5 minutes. Divide onion, carrot, garlic, and dill among hot, sterilized jars. Pack zucchini slices vertically into jars. Divide peppercorns, allspice berries, mustard seed, and bay leaves among jars.
3. 3 Bring water, vinegar, salt, and sugar to a boil in a saucepan, stirring until sugar and salt is dissolved, 1 to 2 minutes. Remove from heat and ladle evenly into jars, filling to within 1/4 inch of the top.
4. 4 Run a clean knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 7 minutes.
6. 6 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

By Jola

Ingredients

• ✓ black peppercorn
• carrot
• onion
• leek
• celery
• pork knuckle
• vegetable shortening
• salt
• beer
• ground cumin

Instructions

1. 1 Place the carrot, onion, leek, celery, and pork knuckles into a large stockpot. Throw in the peppercorns, and season with salt to taste. Add enough water to the pot to cover the vegetables. Cover, and cook over medium heat for 2 to 3 hours, or until everything is tender. Remove the knuckles from the water, and drain. Reserve vegetables and cooking liquid.
2. 2 Preheat the oven to 425 degrees F ( 220 degrees C). Melt the shortening in an enamel coated cast iron baking dish or pan. Place the drained pork knuckles, cooked vegetables, and about 2 cups of the cooking liquid into the pan.
3. 3 Bake for 30 minutes in the preheated oven. During the last 10 minutes, sprinkle with beer in which a good amount of salt has been dissolved. Dust lightly with cumin to increase flavor. Serve with potato or white bread dumplings, or sauerkraut salad. In Bavaria, the cooking liquid and juices are strained, and served as an accompanying sauce.

By MATTI422

Ingredients

• ✓ black peppercorn
• chicken gizzard
• onion
• green bell pepper
• garlic
• white wine vinegar
• corn oil
• bay leaf
• green olive
• salt

Instructions

1. 1 Place chicken gizzards in a large saucepan and pour in enough water to cover. Simmer over low heat until tender, approximately 30 minutes.
2. 2 While gizzards are simmering, mix together onion, bell pepper, garlic, vinegar, oil, bay leaves, olives, and peppercorns in a large bowl. When ready, drain gizzards and mix into bowl. Season with salt to taste and marinate at least an hour in refrigerator.

By Nitzy

Ingredients

• ✓ black peppercorn
• corned beef brisket
• garlic powder
• onion
• bay leaf
• salt
• cabbage
• potato
• carrot
• parsley
• butter

Instructions

1. 1 Place beef brisket, peppercorns, garlic powder, onion, bay leaves, and salt in a 6-quart Dutch oven; fill pan with water to cover everything completely. Bring to a boil and cook for 20 minutes. Skim off any residue that floats to the top; reduce heat to a simmer and cook for 2 to 3 hours, until meat can be pulled apart with a fork.
2. 2 Add cabbage, potatoes, and carrots, pressing them down into the liquid. Simmer for an additional 15 minutes or until the potatoes are tender. Skim off any fat that comes to the surface. Stir in butter and parsley; remove the pot from heat.
3. 3 Remove meat from the pot and place onto a serving dish; let rest for 15 minutes. Transfer vegetables to a bowl and keep warm. Slice meat on the diagonal against the grain. Serve meat on a platter and spoon juices over meat and vegetables.

By Cindy

Ingredients

• ✓ black peppercorn
• mustard
• onion
• apple cider vinegar
• pickling salt
• garlic
• bay leaf
• parsley
• celery seed
• beef brisket
• carrot
• cabbage

Instructions

1. 1 Stir mustard, onion, vinegar, pickling salt, garlic, bay leaves, parsley, celery seed, and peppercorns together in a bowl. Cover and refrigerate for 24 hours.
2. 2 Rub brisket with mustard mixture, wrap tightly, and refrigerate overnight.
3. 3 Unwrap brisket and place into a slow cooker. Pour in 1 cup water, cover, and cook on Low for 5 hours. Add carrots and cabbage; continue to cook until brisket is tender and can easily be pulled apart with a fork, about 3 more hours.

By margaret

Ingredients

• ✓ black peppercorn
• chicken thigh
• water
• onion
• pickle
• bay leaf
• vegetable oil
• tomato paste
• white rice
• potato
• salt
• sour cream

Instructions

1. 1 Rinse chicken under cold running water. Place in a large pot, add water to cover, and bring to a boil over high heat. Skim off foam and reduce heat to low.
2. 2 Meanwhile, peel one onion and chop coarsely. Slice the other onion and set aside. Cut pickles into julienne strips.
3. 3 Add chopped onion, peppercorns, and bay leaf to the pot with the chicken and simmer until the meat is tender, 1 to 1 1/2 hours.
4. 4 Remove chicken thighs from the broth and cut into thin slices. Discard bones.
5. 5 Heat oil in a skillet over medium heat and cook sliced onion and pickles until soft and translucent, about 5 minutes. Stir in tomato paste until well combined.
6. 6 Remove chopped onion from stock with a slotted spoon. Add rice to the stock and cook for 3 minutes. Add cubed potatoes, pickle-onion mixture, and chicken slices. Continue to cook until rice and vegetables are tender, 15 to 20 minutes. Top each serving with a dollop of sour cream.

By Magda

Ingredients

• ✓ black peppercorn
• white vinegar
• water
• sea salt
• cauliflower
• hot chile pepper
• garlic
• mustard seed
• coriander seed
• dill seed
• allspice berry
• red pepper flake
• bay leaf

Instructions

1. 1 Inspect three quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water for at least 5 minutes.
2. 2 Meanwhile, combine vinegar, water, and salt in a pot over medium heat; bring to a simmer.
3. 3 Pack each sterilized jar with equal amounts of cauliflower, chile peppers, garlic, mustard seed, peppercorns, coriander seeds, dill seeds, allspice berries, red pepper flakes, and bay leaves. Pour vinegar mixture into jars, filling to within 1/2 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
5. 5 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Kimberly D B Woodward

Ingredients

• ✓ black peppercorn
• corned beef brisket
• spice packet
• brown sugar
• irish stout beer
• beef stock
• onion
• garlic
• bay leaf
• red potato
• carrot
• cabbage

Instructions

1. 1 Rinse brisket thoroughly in cool water and place into a large Dutch oven. Generously coat beef with brown sugar on all sides. Pour Irish stout beer around roast, followed by beef stock. Liquid should cover brisket by about 1 inch; add another beer if more liquid is needed.
2. 2 Place onion, garlic, bay leaves, spike packet from corned beef, and peppercorns into liquid. Bring to a boil, then reduce the heat to low, and cover the Dutch oven. Simmer for 2 1/2 hours, turning brisket over in the beer mixture every 30 minutes.
3. 3 Place potatoes and carrots around roast, cover, and simmer for 20 minutes. Add cabbage wedges and simmer until tender, about 10 more minutes. Brisket should easily pull apart with your fingers or a fork.
4. 4 Transfer vegetables to a serving bowl and place corned beef on a serving platter. Let meat rest for 10 minutes, then slice against the grain and serve.

By Angie E

Ingredients

• ✓ black peppercorn
• honey
• water
• vanilla bean
• ginger
• orange
• lemon
• mint
• nutmeg
• clove
• star anise
• cardamom
• vodka

Instructions

1. 1 Bring 1 cup honey and water to a boil in a saucepan while stirring. Immediately reduce heat to low once boiling. Scrape the vanilla bean contents into the mixture and add the pod. Stir in ginger. Add orange zest, lemon zest, mint, nutmeg, cloves, peppercorns, star anise, and cardamom. Cook over low heat, stirring, 5 to 8 minutes.
2. 2 Pour mixture into a wide-mouth, sealable bottle. Add 1 liter vodka and seal. Allow ingredients to steep together for 3 weeks, agitating occasionally.
3. 3 Pour vodka through a strainer or cheesecloth and taste for sweetness. Add more honey or vodka to acquire the right level of sweetness (it should taste quite sweet, but everyone has their own personal preference.) Serve neat at room temperature.

By Jordan Jones

Ingredients

• ✓ black peppercorn
• red wine vinegar
• red wine
• onion
• carrot
• bay leaf
• allspice
• clove
• salt
• rump roast
• butter
• vegetable oil
• all-purpose flour
• sugar
• gingersnap cookie

Instructions

1. 1 In large non-metal bowl, combine red wine vinegar, red wine, onions, carrots, bay leaf, whole allspice, whole cloves, peppercorns and salt. Place roast in marinade, cover and refrigerate 3 days, turning once daily.
2. 2 Remove roast from marinade; wipe dry. In a large saucepan, heat the marinade over medium-low heat. Melt 1/4 cup butter with the oil in a Dutch oven over medium heat. Brown the beef on all sides, sprinkling the flour over it as you turn it. Pour heated marinade into Dutch oven with the roast, cover, reduce heat to low and simmer 3 hours, until beef is tender.
3. 3 Pour the marinade off from the meat, skim off the fat, and strain. In a large skillet over low heat, melt remaining 1/4 cup butter with sugar. Cook and stir until golden in color. Pour in the strained marinade slowly, stirring until smooth and thickened. Sprinkle in the gingersnaps. Pour sauce over the meat in the Dutch oven, return the pot to low heat and simmer 30 minutes. Serve.

By Jean

Ingredients

• ✓ black peppercorn
• cider vinegar
• water
• brown sugar
• clove
• allspice
• salt
• black pepper
• bay leaf
• onion
• carrot
• celery
• rump roast
• vegetable oil
• sour cream

Instructions

1. 1 In large saucepan over medium heat, combine cider vinegar, water, brown sugar, cloves, allspice, salt, pepper, peppercorns, bay leaf, onion, carrot and celery. Heat, stirring occasionally, until bubbles appear at edges, but do not boil.
2. 2 Poke deep holes in roast and place in non-metal bowl. Pour vinegar mixture over roast. Cover and refrigerate for five days, turning once daily.
3. 3 Remove roast from liquid; pat dry with paper towels. Remove bay leaf and peppercorns from liquid and discard. Strain liquid from vegetables, reserving both.
4. 4 Heat oil in Dutch oven over medium-high heat. Sear all sides of roast quickly, 1 to 2 minutes each side. Reduce heat to low, pour reserved vegetables and 1 cup of vinegar liquid into pan. Cover and simmer 1 1/2 hours, adding more vinegar liquid if necessary.
5. 5 Remove roast from pan, and let cool slightly. Slice roast and return slices to liquid in pan, cover and simmer 30 minutes more. Remove slices to serving platter. Stir sour cream into heated liquid and heat through, but do not allow to boil. Pour sauce over meat and serve immediately.

By Amy

Ingredients

• ✓ black peppercorn
• dill weed
• sausage
• carrot
• onion
• leek
• cabbage
• dill seed
• marjoram
• parsley
• salt
• bacon
• water
• beef chuck
• sugar
• red wine vinegar
• beet

Instructions

1. 1 Combine 1/2 cup of the beets, the vinegar, and sugar in a small bowl; refrigerate, covered, overnight. Refrigerate remaining beets.
2. 2 Place beef, water, bacon, salt, peppercorns, parsley sprigs, marjoram, and dill seeds (or basil leaves) in Dutch oven. Heat to boiling. Reduce heat, simmer, partially covered, over medium heat until beef is tender (about 2 hours).
3. 3 Discard parsley sprigs. Add 3 cups beets, the cabbage, leeks, onions, carrot, and sausage; simmer, covered, over low heat 30 minutes.
4. 4 To serve, remove beef, bacon, and sausage; cut into 2-inch pieces. Return meats and reserved beet mixture to Dutch oven. Sprinkle with snipped dill. Pass sour cream.

By Robert Bodensteiner

Ingredients

• ✓ black peppercorn
• thyme
• all-purpose flour
• water
• lemon juice
• rosemary
• bay leaf
• currant jelly
• chicken bouillon granules
• water
• red wine
• garlic
• shallot
• all-purpose flour
• salt
• rabbit meat
• bacon

Instructions

1. 1 Gather all ingredients.
2. 2 Place bacon in a large skillet; cook and stir over medium-high heat until evenly browned, about 10 minutes.
3. 3 Use a slotted spoon to transfer bacon to a paper towel-lined plate; set aside.
4. 4 Sprinkle rabbit with salt and coat with flour, shaking off excess.
5. 5 Cook rabbit in bacon fat in the skillet over medium heat until browned. Transfer rabbit to a plate and set aside. Drain excess grease, leaving 2 tablespoons fat in the skillet.
6. 6 Sauté shallots and garlic in fat in the skillet until tender, about 4 minutes.
7. 7 Add wine, water, and bouillon. Bring to a boil, then stir in jelly, peppercorns, bay leaf, and rosemary.
8. 8 Return rabbit and bacon to the skillet. Bring to a boil, then reduce heat to low. Cover and let simmer until rabbit is tender, about 1 1/2 hours.
9. 9 Remove bay leaf and discard. Place rabbit on a warm platter; cover to keep warm while preparing gravy.
10. 10 Make gravy: Stir lemon juice into cooking liquid in the skillet. Mix together water and flour in a small bowl; stir mixture into the skillet over low heat and simmer until thickened. Stir in thyme.
11. 11 Pour gravy over rabbit or serve in a gravy boat on the side.

By Lovesmurfs

Ingredients

• ✓ black peppercorn
• sour cream
• water
• all-purpose flour
• bacon grease
• all-purpose flour
• clove
• white sugar
• bay leaf
• onion
• garlic
• water
• red wine vinegar
• red wine
• pepper
• salt
• rump roast

Instructions

1. 1 Rub the roast with salt and pepper and place in a large non-metal bowl. In a medium saucepan, combine wine, vinegar and 2 cups water and bring to a boil. Stir in garlic, onion, bay leaves, peppercorns, sugar and cloves and pour the marinade over the beef. Cover and refrigerate 12 hours or overnight.
2. 2 Remove the meat from the marinade and thoroughly pat dry. Dredge in 1 cup flour (may use more or less if necessary). Heat bacon grease in a Dutch oven over medium-high heat. Brown roast in drippings on all sides. Pour in half the marinade, reduce heat to low, cover and simmer until tender, 3 hours.
3. 3 Remove meat to serving platter. Increase heat to medium-high; mix 2 tablespoons flour with 2 tablespoons water and add to pan, stirring until gravy thickens. Stir in sour cream. Pour sauce over sliced meat.

By Kathleen Burton

Ingredients

• ✓ black peppercorn
• cabbage
• onion
• parsnip
• carrot
• rutabaga
• red potato
• celery root
• salt
• water
• beef brisket
• bay leaf
• ginger
• mustard seed
• allspice berry
• clove
• juniper berry
• cinnamon stick
• white sugar
• kosher salt
• water

Instructions

1. 1 Make brine: Bring water to a boil in a large pot. Stir in salt and sugar until dissolved; remove from heat and add cinnamon stick pieces, juniper berries, cloves, allspice berries, mustard seeds, peppercorns, ginger, and crumbled bay leaves. Let brine cool to room temperature, at least 1 hour.
2. 2 Prepare corned beef: Place brisket in a large ceramic or glass dish deep enough to keep brisket submerged in brine. Pour brine over brisket; weigh it down to keep submerged. Cover the dish tightly with plastic wrap. Brine brisket in the refrigerator, checking brine level every day, 7 to 10 days.
3. 3 Remove brisket from brine and rinse under cool running water; discard brine. Place brisket in a large slow cooker; add enough cool water to cover brisket by several inches and season with sea salt.
4. 4 Cook on High for 2 hours. Add celery root, red potatoes, rutabagas, carrots, parsnips, and onions. Cook on Low until vegetables are softened and brisket is hot and gray in the center, about 30 minutes. An instant-read thermometer inserted into the center of brisket should read 160 degrees F (70 degrees C).
5. 5 Remove brisket to a cutting board and cover tightly with aluminum foil.
6. 6 Arrange cabbage wedges into the slow cooker; continue cooking until all vegetables are tender, 20 to 30 minutes.
7. 7 Slice corned beef into thin slices and serve with vegetables.

By Dana Kee

Ingredients

• ✓ black peppercorn
• lemon
• sour cream
• black pepper
• salt
• marjoram
• paprika
• garlic
• dill pickle juice
• dill
• kalamata olive
• all-purpose flour
• tomato paste
• tomato
• caper
• dill pickle
• mushroom
• bay leaf
• beef stock
• kielbasa sausage
• ham
• veal
• onion
• butter
• water
• mushroom

Instructions

1. 1 Soak mushrooms in water in a small bowl until tender, 20 to 30 minutes. Drain mushrooms, reserving soaking water.
2. 2 Melt 1/4 cup butter in a large pot over medium-high heat. Sauté onions, veal, ham, sausage, and rehydrated mushrooms in melted butter. Add stock and mushroom water; bring to a boil.
3. 3 Make a bouquet garni by tying bay leaves and peppercorns tightly in cheesecloth. Add bouquet garni, marinated mushrooms, pickles, and capers to soup. Reduce heat and simmer for 10 to 15 minutes.
4. 4 Melt remaining 1/4 cup butter in a skillet. Add tomatoes and tomato paste and cook for 2 to 3 minutes, then add flour and cook for 2 to 3 more minutes. Stir 1 cup soup into the skillet, then pour mixture back into the soup pot.
5. 5 Add olives, dill, pickle juice, garlic, paprika, and marjoram. Season with salt and black pepper; simmer for 10 to 15 minutes.
6. 6 Remove the pot from heat and discard bouquet garni. Adjust seasonings and garnish servings with dollops of sour cream and lemon slices.

By Karena

Ingredients

• ✓ black peppercorn
• fennel seed
• coriander seed
• salt

Instructions

1. 1 Cook and stir fennel seed, coriander seed, and peppercorns in a skillet over medium heat until lightly browned and fragrant, 1 to 3 minutes. Remove from heat and let cool briefly.
2. 2 Combine fennel seed mixture and salt in a food processor and blend to a fine powder.

By lrhauptman

Ingredients

• ✓ black peppercorn
• tamari
• garlic
• white sugar
• salt
• beef filet
• butter

Instructions

1. 1 In a small, nonporous bowl, combine the peppercorns, tamari, garlic, sugar and salt. Add the beef filet and coat well on all sides. Cover and marinate in the refrigerator for 1 hour.
2. 2 Melt butter in a medium saucepan over medium high heat. Place the beef filet in the pan and saute for 6 to 8 minutes per side, or until internal temperature reaches at least 145 degrees F (65 degrees C).

By Marla