Steirisches Wurzelfleisch (boiled pork with root vegetables) – as the name suggests – is a classic in Styrian cuisine. The boiled pork with vegetables and horseradish is easy to prepare as the meat cooks slowly in a seasoned stock. Styrian boiled pork is a further recipe for a quick and easy dish which doesn’t require any particular cooking skills and is also a real feast using relatively cheap ingredients!
- 800 g shoulder of pork (whole)
- 125 ml vinegar
- 2 garlic cloves (whole)
- 2 bay leaves
- 4 peppercorns
- 4 carrots (sliced into thin strips)
- 2 turnips (yellow, sliced into thin strips)
- 1/2 bulb celery (sliced into thin strips)
- 1 root parsley (sliced into thin strips)
- 1 onion (sliced into rings)
- 1 stick leek (sliced into rings)
- 150 g horseradish (grated)
Directions for Steirisches Wurzelfleisch
- Cook meat in one piece with vinegar and seasoning in salted water for 40 minutes.
- Meanwhile, wash and chop carrots, turnips, celery and root parsley into thin strips. Chop onion and leek into rings and add to the pot with the vegetables. Cook for a further 20 minutes.
- Finally, slice the meat against the grain, pour over a little stock, top with root vegetables and garnish with grated horseradish.
Steirisches Wurzelfleisch GOES WELL WITH Potatoes.
Ensure the meat is always covered with water during cooking. If the water gets low, top up. Also important: peel and grate the horseradish whilst still fresh otherwise it quickly loses its aroma and bite.