Steirisches Wurzelfleisch

Steirisches Wurzelfleisch - Austrian National Food

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
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Steirisches Wurzelfleisch

Recipe by Travel S HelperCourse: MainCuisine: AustrianDifficulty: Medium
Servings

4

servings
Prep time

20

minutes
Cooking time

1

hour 

30

minutes
Calories

450

kcal

Steirisches Wurzelfleisch is a moderately challenging main course dish from Austria. The composition includes a broth derived from pork shoulder, onion, garlic, bay leaves, black peppercorns, salt, and water. The vegetables comprise carrots, parsnips, celery root, leek, white cabbage, vinegar, caraway seeds, salt, and pepper. The dish is accompanied by a substantial serving of broth and adorned with fresh parsley or grated horseradish. The meat may be replaced with pork loin for a leaner alternative or with pork ribs or belly for a more robust flavor. The dish complements crusty rye bread or boiled potatoes as accompaniments. Leftovers may be refrigerated for a maximum of three days and should be reheated gently on the stovetop to maintain their flavors.

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.
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