Styrian Root Meat

First boil about 1 l of water.

Add the meat, vinegar, bay leaves, peppercorns, juniper berries, garlic, marjoram, salt and baking soda.

Add water until everything is covered. Simmer for 1 to 1 1/2 hours.

Meanwhile, peel carrots, yellow beets, celery bulb and parsley roots, cut into fine strips. Clean the leeks and also cut into fine strips.

Add vegetables to meat 15 minutes before end of cooking time and cook until tender.

Remove meat from the pot and cut into thin slices.

Arrange the meat on deep plates with the vegetables, some broth, caraway potatoes and freshly grated horseradish.

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