Tafelspitz with Horseradish and Root Vegetables

Ingredients

• 1 bay leaf
• 1 tsp peppercorns
• 1 tsp juniper berries
• 1 tsp mustard seeds
• 2 cloves garlic
• 750 g pork (shoulder, belly)
• 125 ml vinegar
• Salt
• 3 Carrots
• 1 parsley root
• 0.5 knollensellerie
• 2 onions
• 750 g potatoes (mostly waxy)
• 1 tsp salt
• 2 tbsp chives
• 1 piece fresh horseradish

Instructions

1. 1.

   Tie the spices into a muslin bag. In a large pot, bring 1 l water with vinegar and all spice ingredients to a boil, add the pork so it is covered by water, and simmer for about 40 minutes.

2. 2.

   Meanwhile peel the potatoes, cut them into even pieces, and steam in about 350 ml water with salt in a tightly sealed pot for 15-20 minutes. After cooking, let the potatoes steam a bit longer while gently shaking them.

3. 3.

   Peel the vegetables and cut into fine sticks; slice the onions into half-rings. Add the root vegetables and onions to the meat and cook together until tender for another 7-10 minutes.

4. 4.

   Before serving remove the spice bag, slice the meat into finger-thick slices, arrange the root vegetables with onion rings on top, ladle some cooking liquid over them, add the potatoes, and garnish with chives and grated horseradish.