Styria Root Meat Stew

Ingredients

• 600 g pork neck (boneless)
• 1 tsp peppercorns
• 2 carrots
• 1 parsley root
• 100 g Knollensellerie
• 2 stalks leeks
• 1 Garlic clove
• 4 allspice berries
• 1 bay leaf
• 500 g waxy potatoes
• Salt
• 1 tbsp vinegar
• 1 tbsp freshly grated horseradish

Instructions

1. 1.

   Cut the meat into bite‑size pieces. Crush the peppercorns finely. Peel and slice the carrots, parsley root, and knollensellerie first into rounds, then into sticks. Clean the leeks, cut them lengthwise, wash thoroughly, then slice into strips. Peel the garlic and dice very finely.

2. 2.

   Add the vegetables with the pepper, allspice berries, and bay leaf to a soup pot. Pour in 750 ml boiling water and add the meat; cover and simmer gently for about 1 hour.

3. 3.

   Peel the potatoes and cut them into cubes. Stir them into the stew and continue cooking for another 30 minutes until the potato cubes are tender. Add more water if necessary.

4. 4.

   Season the stew with salt, vinegar, and horseradish. Shake off the herbs, finely chop the parsley leaves, slice chives into rings, and sprinkle over the stew before serving. Fresh farmer’s bread and a glass of beer pair well.