Steirisches Wurzelfleisch

Steirisches Wurzelfleisch, a robust and savory dish, hails from Styria, Austria. This classic dinner honors tender pork simmered to perfection in a somewhat tangy broth from root vegetables. This dish, often enjoyed in the colder months, combines earthy flavors and nutritious elements. Not only does it reflect Austria’s rich gastronomic legacy, but it also emphasizes the importance of locally grown, fresh food.

Steirisches Wurzelfleisch

Recipe by Travel S HelperCourse: MainCuisine: AustrianDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

hour

minutes

Calories

450

kcal

There is something quietly ancestral about Steirisches Wurzelfleisch, a dish that doesn't shout but rather simmers—slowly, patiently—in a seasoned pot, thick with memory. Born in the green heart of Austria, particularly in the Styrian countryside, this dish is less a recipe than a ritual, practiced with a reverence for both thrift and depth. It begins humbly: a broth coaxed from pork shoulder—though families might reach for ribs, belly, or loin depending on what the week affords—steeped with onion, garlic, bay, and peppercorn. Over time, this broth becomes a canvas for root vegetables: carrots, parsnips, celery root, leeks, white cabbage. Each one sliced not for aesthetics, but for the way it surrenders flavor to the steam. Caraway and vinegar lend a quiet tang, grounding the sweetness of the roots. It’s not a dish for haste. The reward is a bowl layered with the wisdom of peasant kitchens: meat tender enough to forget knives, broth robust enough to sip alone, and a crown of grated horseradish or parsley for brightness. Crusty rye bread or boiled potatoes sit dutifully alongside, ready to soak or scoop. Leftovers, if any, are sacred—warmed gently, never rushed—each spoonful a whisper from yesterday.

Ingredients

For the Broth
1 kg (2.2 lbs) pork shoulder or pork belly, cut into large chunks
1 large onion, peeled and halved
2 garlic cloves, crushed
2 bay leaves
5 whole black peppercorns
1 tsp salt
2 liters (8 cups) water
For the Wurzelfleisch
2 large carrots, peeled and cut into thick slices
1 parsnip, peeled and sliced
1 small celery root (celeriac), peeled and cubed
1 leek, cleaned and sliced into rings
½ small head of white cabbage, shredded (optional)
2 tbsp white wine vinegar or apple cider vinegar
1 tsp caraway seeds
Salt and pepper, to taste
For Garnish
Fresh parsley, chopped
Optional: freshly grated horseradish

Directions

Prepare the Broth
In a large pot, combine the pork, onion, garlic, bay leaves, peppercorns, and salt.
Pour in the water and bring it to a boil. Skim off any foam that forms on the surface.
Reduce the heat to low and simmer gently for 1 hour, or until the pork is tender.
Cook the Vegetables
Add the carrots, parsnip, celery root, and leek to the pot. Simmer for an additional 20–25 minutes until the vegetables are cooked but not mushy.
If using cabbage, add it during the last 10 minutes of cooking.
Season the Dish
Stir in the vinegar and caraway seeds. Taste the broth and adjust with salt, pepper, or more vinegar if needed.
Let the dish simmer for 5 more minutes to blend the flavors.
Serve
Ladle the meat and vegetables into bowls, ensuring each serving gets a generous portion of broth.
Garnish with fresh parsley and, if desired, a sprinkle of grated horseradish for added zing.

Notes

Meat Variations - For a leaner option, use pork loin. For richer flavor, include pork ribs or pork belly.
Vegetable Swaps - Feel free to incorporate seasonal root vegetables like turnips or rutabagas.
Serving Tip - Steirisches Wurzelfleisch pairs beautifully with crusty rye bread or boiled potatoes on the side.
Storage - Leftovers can be refrigerated for up to 3 days. Reheat gently on the stovetop to preserve the flavors.

Austrian National Food

Explore Austria's rich culinary heritage with iconic dishes like Wiener Schnitzel, Apfelstrudel, and Sachertorte. Dive into the flavors that define Austrian cuisine and its timeless traditions.