Styrian Root Meat

Briefly blanch (scald) the bones and then rinse them in cold water. Cover the pork and bones with lightly salted hot water and simmer slowly with the root vegetables, garlic and spices for about 90 minutes until tender. Skim off any foam that forms in between. Once the meat is tender, strain some of the cooking broth and add the root vegetables cut into strips in order (yellow beets, carrots and celery) at intervals of about 2 minutes and simmer until tender. Season the root broth with vinegar. Slice the meat and serve with the root vegetables and some soup. Sprinkle with freshly grated horseradish and chives and serve immediately. (Use the rest of the broth for soups or sauces).

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