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Styrian Pot Roast

Styrian Pot Roast

Name: Styrian Pot Roast
Cook time: 2 h
Ingredients: 3 carrots; 250 g celeriac / 8.8 oz; 1 leek; each 500 g lean pork neck and belly fillet / 500 g/1.1 lb; some juniper berries and peppercorns; 0.5 bulb of fresh garlic; 3 stems thyme; about 4 stems parsley; 750 g potatoes / 1.6 lb; salt; pepper; sugar; 1 stick horseradish / ca. 25 g (0.9 oz); 1 apple; 2 tsp lemon juice; 1 tbsp clarified butter; caraway

Meat
main-course

• Recipe from: Johann Lafer

This pork pot roast ("Steirisches Wurzelfleisch") is a favourite from Styria, served with grated apple, horseradish and caraway potatoes.

Method

Preparation time: 120 min
4 Portions

Step 1

Wash the vegetables. Finely cut up 2 carrots, half the celeriac, and half the leek. Cook in about 2 litres of water. Now, wash the meat and add it to the broth. Add seasoning, garlic and herbs to the vegetables, cover and simmer for about 1.5 hours.

Step 2

Peel the potatoes, wash and cut them into quarters. Cook in salt water for about 20 minutes.

Step 3

Peel the apple and horseradish and grate finely. Mix with the lemon juice. Add salt, pepper and sugar to taste.

Step 4

Cut the remaining vegetables into fine slices. Cover and cook in the bouillon for 5 to 7 minutes.

Step 5

Drain the potatoes. Quickly sauté in hot clarified butter. Season with salt and caraway. Cut the meat into thin strips.

Tipp: Serve with the sliced vegetables, stock, caraway potatoes, and grated apple and horseradish.