Styrian Root Meat

For the Styrian Root Meat, bring 3 quarts of water to a boil in a large soup pot, add 1 1/2 teaspoons salt and 1 tablespoon vinegar, and pour in the meat.

Add the peppercorns, bay leaf, parsley greens, marjoram and thyme and simmer gently, covered, at a low temperature for 90 minutes.

Peel the root vegetables and potatoes. Cut the vegetables into longer sticks, and quarter the potatoes. Add the potatoes 15 minutes before the end of cooking, the vegetable sticks 8 minutes later.

Cut the chives into fine rolls. Peel the horseradish. Remove the meat from the broth and cut into slices.

Ladle some beef broth into warmed plates, arrange meat slices, root vegetable sticks and potato pieces on top. Grate horseradish over the top, sprinkle with chives and serve.

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