Styrian Wurzelfleisch with Horseradish and Pumpkin Seed Oil

Darling, you'll love it: this juicy Styrian Wurzelfleisch with horseradish and a splash of pumpkin seed oil warms heart and belly. Take your time, and it will become wonderfully tender.

By yumbelo · 5 servings · 55 minutes

Ingredients

• 1000 g pork shoulder, cut into large cubes
• 2 pc onions
• 3 pc garlic cloves
• 3 pc carrots
• 1 pc parsley root
• 200 g celeriac
• 2 pc bay leaves
• 1 tsp caraway seeds, whole
• 1 tsp dried marjoram
• 2 tbsp cooking oil
• 2 tbsp flour
• 2 tbsp fresh horseradish, grated
• 2 tbsp pumpkin seed oil
• 500 ml water
• salt
• black pepper, freshly ground

Method

1. Roughly dice the onions and peel the carrots, the parsley root and the celeriac, then cut these into rough chunks as well.
2. Season the pork shoulder generously with salt, pepper, caraway and marjoram, you've got this.
3. Heat the cooking oil in the pressure cooker and sear the meat cubes on all sides until golden brown.
4. Add the onions, garlic and root vegetables and briefly fry everything together.
5. Sprinkle the flour over it, stir well and deglaze with the water, adding the bay leaves at the same time.
6. Close the pressure cooker and cook everything under pressure for about 25 minutes, then carefully release the pressure.
7. Remove the bay leaves and season the sauce with salt, pepper and the grated horseradish.
8. Arrange the Wurzelfleisch on warmed plates, drizzle it with the pumpkin seed oil and enjoy it.