Innviertler Surbratl with Radish Salad

Season the meat with pepper and fry it in clarified butter all around. Add soup vegetables, onions and garlic and roast until golden brown. Stir in the paradeis pulp, then add the paradeis and only extinguish with a tiny bit of water when the paradeis have almost boiled away.

Add only enough water to cover the bottom of the pot by about 1 cm. Stew the meat closed for about 1.5 hours, repeatedly dissolving the drippings with water. However, the liquid should never cover the bottom of the pot by more than 1 cm.

Remove the meat when it is tender. Strain the sauce through a sieve and thicken the stock with flour butter and season.

Clean the radish and cut into narrow slices. Mix the juice of one lemon, white wine, olive oil with salt and pepper. A splash of soy sauce can also be added if desired. Stir in the chives, season generously with salt and freshly ground pepper and marinate the radish slices with it.

Serve the roast with sauce and the radish salad.

14 g carbohydrates, 29 g egg white, 31 g fat

Our tip: Fresh chives are much more aromatic than dried ones!

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