For the Zipfer Krenfleisch, first cut the pork into cubes, whereby any bacon rinds can be used as a flavor carrier without further ado.
Tie the peppercorns, bay leaf and lightly pressed garlic cloves in a linen bag or tea bag. Cut the onion into fine rings and the cleaned root vegetables into strips.
Put the meat in a suitable pot with the soup and the beer, add the linen or tea bag and salt and let it simmer for about 1 hour, possibly adding enough liquid to just cover the meat. Then add the root vegetables and onion rings and cook for another 30 minutes.
When the meat is tender, remove the spice bag and flavor the broth, if necessary, with a good dash of beer vinegar as well as some salt.
Before serving, sprinkle the horseradish meat with freshly torn horseradish and, if desired, with toasted breadcrumbs and serve together with the broth and root vegetables. Caraway potatoes go well with it.