Styrian Wurzelfleisch with Horseradish and Pumpkin Seed Oil

Name: Styrian Wurzelfleisch with Horseradish and Pumpkin Seed Oil
Total time: 55 min
Yield: 5
Ingredients: 1000 g pork shoulder, cut into large cubes; 2 Stück onions; 3 Stück garlic cloves; 3 Stück carrots; 1 Stück parsley root; 200 g celeriac; 2 Stück bay leaves; 1 TL caraway seeds, whole; 1 TL dried marjoram; 2 EL cooking oil; 2 EL flour; 2 EL fresh horseradish, grated; 2 EL pumpkin seed oil; 500 ml water; salt; black pepper, freshly ground

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 Charly · 5 servings · 55 minutes

Ingredients

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

Method

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