Steirisches Wurzelfleisch — poached pork with root vegetables
Pork neck poached with caraway, carrots and celeriac, served with horseradish.
Active time20 min
Cooking1 h
Total1 h 30 min
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Ingredients
- 150 g carrots
- 150 g celeriac
- 1 bay leaf
- 1 garlic clove
- 1 onion
- 2 tbsp fresh parsley
- 850 g boneless pork neck
- 1 tsp black peppercorns
- 1 tsp caraway seeds
- 1 pinch of salt — optional
- 3 tbsp wine vinegar
- 2 tbsp fresh horseradish
Preparation
Peel the onion and garlic. Cut the onion into pieces and crush the garlic. Bring a large saucepan of water to the boil. Add the pork, onion, garlic, bay leaf, caraway and peppercorns. Add the optional salt. Reduce to a simmer, cover and cook for 45 min. Skim if necessary.
1 bay leaf1 garlic clove1 onion850 g boneless pork neck1 tsp black peppercorns1 tsp caraway seeds1 pinch of salt — optional- knife
- chopping board
- saucepan
- lid
- slotted spoon
While the pork cooks, peel the carrots and celeriac and cut them into thin strips. Add them to the pork with the vinegar after the initial cooking. Cook for another 15 min, until the meat is tender and cooked through and the vegetables are soft. Continue cooking if necessary.
150 g carrots150 g celeriac3 tbsp wine vinegar- knife
- chopping board
- vegetable peeler
- saucepan
- lid
Wash and chop the parsley. Peel and grate the horseradish. Measure the stated volumes after preparation. Drain the meat and vegetables. The liquid was used for poaching. Remove the bay leaf. Slice the pork, arrange the vegetables over it and sprinkle with parsley and horseradish. Serve hot.
2 tbsp fresh parsley2 tbsp fresh horseradish- knife
- chopping board
- colander
- grater
Allergens
- Celery
Composition to check for: Crustaceans, Eggs, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration