Three-meat Pichelsteiner with root vegetables
Beef, lamb and pork are layered with root vegetables and potatoes, then gently braised in a closed casserole.
Active time1 h
Cooking2 h
Total2 h 30 min
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Ingredients
- 200 g carrots
- 100 g celery stalks
- 150 g celeriac
- 300 g savoy cabbage
- 150 g kohlrabi
- 150 g onions
- 150 g parsnips
- 15 g fresh parsley
- 150 g leeks
- 450 g raw potatoes
- 250 g raw boneless lamb shoulder
- 250 g trimmed raw beef chuck
- 250 g raw fresh boneless unsmoked pork belly
- 1000 ml prepared vegetable stock
- 1 g ground black pepper
- 8 g fine salt
- 30 g plain lard
Preparation
Remove the cabbage core and damaged parts of the leek and celery. Peel the onions, the carrots, the celeriac, the parsnips, the kohlrabi and the potatoes. Cut the meats into cubes about 2.5 cm across on a board reserved for meat. Slice the onion. Wash the cabbage, leek and celery stalks and cut into pieces. On a separate board, cut the carrots, celeriac, parsnips, kohlrabi and potatoes into pieces about 2 cm across.
200 g carrots100 g celery stalks150 g celeriac300 g savoy cabbage150 g kohlrabi150 g onions150 g parsnips150 g leeks450 g raw potatoes250 g raw boneless lamb shoulder250 g trimmed raw beef chuck250 g raw fresh boneless unsmoked pork belly- knife
- meat board
- vegetable board
- bowls
Heat 15 g lard in a large casserole. Brown the meats in small batches for about 12 min overall. They remain raw inside. Set aside in a container. Add 5 g lard and cook the onion for 5 min, then reserve separately. Add the remaining 10 g lard and cook the vegetables, excluding the potatoes, for about 8 min, stirring. Set aside.
30 g plain lard- large casserole
- spatula
- containers
Return the meats to the bottom of the casserole, then layer over the onion, cooked vegetables and finally the potatoes. Mix the salt and pepper into the stock and pour over. Bring gently to a simmer, close the lid and cook over very low heat for about 90 min without stirring. At the end, check the beef separates easily with a fork and all the meat is cooked through. Continue covered if needed.
1000 ml prepared vegetable stock1 g ground black pepper8 g fine salt- casserole
- lid
- spoon
- fork
Wash and chop the parsley. Use a large spoon to scoop right to the bottom so each portion contains meat, vegetables and broth, then scatter with parsley.
15 g fresh parsley- knife
- board
- large spoon
Allergens
- Celery
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