Styrian Root Meat with Horseradish

Boil meat whole in salted water flavored with vinegar and spices for 40 minutes.

In the meantime, clean carrots, beets, celery and parsley root, wash, finely chop. Peel and slice the onion, clean the leek and slice it as well. Add onion and leek together with the root vegetables to the pot and cook for another 20 minutes.

Remove the meat from the broth, portion it by cutting it across the grain, pour some of the broth over it, top with root vegetables and sprinkle with torn horseradish.

Serve hot with salted potatoes.

Preparation Tip:

Instead of pork shoulder, Styrian root meat used to be prepared with a whole pig's head, which made the dish much more nutritious.

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