Steirisches Wurzelfleisch

Simone-H’s Steirisches Wurzelfleisch at GuteKueche.at cooks pork shoulder, pork bones, white onion, a supplied cleaned soup-vegetable bundle and seasonings in one large pot. Its own strained broth later cooks the separate carrots and celeriac, and freshly grated horseradish finishes the plates.

The pork shoulder, pork bones, white onion, supplied soup vegetables, bay leaves, generic peppercorns and some salt go into a large pot. Three to four litres of water cover them and are slowly brought to the boil. The heat is reduced and the meat gently simmers for about one and a half to two hours. Rising foam may be skimmed, and the meat is kept covered by liquid.

The cooked pork is lifted out and sliced in the selected route, then held warm with some of the same hot broth. The remaining clear broth passes through a sieve into a clean second pot. The carrots and celeriac are cleaned, added to that broth and cooked for about fifteen minutes until firm to the bite.

The cooked carrot and celeriac pieces are cut into bite-size pieces and arranged with the pork on deep plates. Some of the same broth is poured over them. In the selected tip, fresh horseradish is grated just before serving and generously sprinkled over the food.

The source presents this food in Styrian cooking. Ready salted potatoes may accompany it, and the remaining same broth may be served separately as an optional first course with ready frittaten. A small shot of apple vinegar is the selected optional addition to the soup.