Meat cooked in stock with freshly grated horseradish


0,7 l of bouillon
1 tablespoon of sugar
a little salt
3 tablespoons of white wine vinegar
1/2 a teaspoon of allspice corns
1/2 teaspoon of black peppercorns
2 bay leaves
1 teaspoon of juniper leaves

Ingredients for the meat: 

600 g of cured pork neck

Ingredients for the vegetables: 

1 large carrot
100 g of celery root
50 g of leek

Ingredients for the sauce: 

1 teaspoon of medium-strength mustard
1 teaspoon of Pommery mustard
2 tablespoons of LieblingsKren
300 ml of light cream sauce


For the stock, bring the bouillon to a boil in a pot, season with sugar, salt and vinegar to make it sweet and sour. Add allspice, pepper, bay leaves and juniper berries. Cook the cured pork neck in the stock for an hour at 95° C. Remove the pork neck from the stock and keep warm. For the meat, pour half of the meat stock through a sieve and make a light cream sauce from this. Add mustard, Pommery mustard and LieblingsKren to the sauce. Stir with a whisk until there is a homogeneous sauce. For the vegetables, peel the carrot and celery, clean the leek, wash and cut everything into fine strips. Cook the vegetable strips in a pot with the other half of the meat stock for 5 minutes until ready, take out, use as garnish and sprinkle with freshly grated horseradish. This goes very well with boiled potatoes.