Styrian root flesh
The Styrian root meat is a hearty classic of Austrian cuisine . It is boiled pork head with vegetables , served with potatoes and horseradish .
Besides Ritschert , tubs meat, Styrian fried chicken and sour pork this dish is one of the famous Styrian meat dishes.
preparation
The dish can look back on a long tradition and is also extremely popular with contemporary chefs and TV chefs. For example, there are recipes by Johanna Maier and Sarah Wiener . The author Dietmar Grieser also recommends the dish.
The preparation is easy, as meat, vegetables and potatoes can be boiled together in water until soft. The pork shoulder can also be used instead of the head . Depending on the recipe, you also need carrots , yellow beets, parsley root , celeriac , leek , chives , a clove of garlic , onions and spices such as salt , pepper , bay leaves , lovage , allspice , caraway , marjoram branches , thyme , juniper , mustard seeds or coriander seeds . While the meat has to simmer for around an hour and a half, the potatoes are added a quarter of an hour before the end of the cooking time, and the vegetables even later. Johanna Maier also recommends adding nutmeg squash . Then the meat is cut into slices and the juice is lightly seasoned with vinegar .
The root meat is served with juice, vegetables, greasy potatoes and freshly grated horseradish.
In preparation similarities to the classic Viennese boiled beef , boiled beef and Krenfleisch , one in francs typical fair trial. However, exclusively or predominantly beef is used in these dishes .
Individual evidence
- ↑ Austria's culinary heritage: Styrian cuisine , accessed on September 4, 2017
- ↑ ORF Salzburg: Styrian root meat , recipe by Johanna Maier, accessed on October 4, 2017
- ↑ KochWiki: Steirisches Wurzelfleisch , recipe by Sarah Wiener, accessed on October 4, 2017
- ↑ ORF Lower Austria: Griesers Steirisches Wurzelfleisch , accessed on October 4, 2017