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🍽️ Austrian cured meat (Innviertler Surbratl) with radish salad

485 kcal · 30 min · 4 servings

Austrian cured meat (Innviertler Surbratl) with radish salad Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the pork shoulder thoroughly and pat it dry with a kitchen towel.
  2. 2. Peel the carrots, potatoes, celery, onions, and garlic.
  3. 3. Dice the carrots, potatoes, celery, onions, and garlic into coarse chunks.
  4. 4. Wash the tomatoes and dice them into coarse chunks as well.
  5. 5. Season the meat with salt and pepper.
  6. 6. Heat 2 tablespoons of oil in a large pot.
  7. 7. Sear the meat on all sides in the hot oil.
  8. 8. Remove the meat from the pot and set it aside.
  9. 9. Lightly brown the carrots, celery, onions, and garlic in the remaining oil.
  10. 10. Add the diced tomatoes and potatoes to the vegetables.
  11. 11. Deglaze the vegetables with a small splash of water.
  12. 12. Place the seared meat on top of the vegetables.
  13. 13. Cover the pot and let the meat simmer gently for approx. 1.5 hours.
  14. 14. Add a little more water if necessary, as the liquid evaporates.
  15. 15. Peel the radish and slice it thinly or shred it.
  16. 16. Salt the radish and let it sit for approx. 10 minutes.
  17. 17. Pat the radish dry to remove excess liquid.
  18. 18. Mix the radish with oil, lemon juice, and chopped chives.
  19. 19. Season the salad with salt and pepper to taste.
  20. 20. Remove the meat from the cooking liquid.
  21. 21. Strain the sauce through a sieve to clarify it.
  22. 22. Thicken the sauce with a little starch if desired, if it is too thin.
  23. 23. Season the sauce final with salt and pepper to taste.
  24. 24. Slice the meat into thin slices.
  25. 25. Serve the meat together with the sauce and the radish salad.

Nutrition per serving