„Pannonischer Abend am Feuer – Kesselfleisch, Semmelkren & Freunde“

🔥 Pannonian Kesselfleisch (Pot of Meat) – traditionally cooked in a pot over an open fire! In this video, I'll show you how to prepare authentic Kesselfleisch (Pot of Meat) in Burgenland – hearty, juicy, and full of flavor. It's served with typical Burgenland bread and horseradish, creamy and spicy, just like our grandparents used to make. We cooked outside, by the fire, and enjoyed it together with friends and my dog ​​Yuri, who, of course, was right there with us. 🐾 A piece of Burgenland cuisine in its most authentic form – honest, down-to-earth, and simply delicious. 👉 Cooking over an open fire, enjoying tradition, and experiencing the true Pannonian way of life – that's what Burgenland tastes like! #Kesselfleisch #Burgenland #PannonianCooking #BreadedHorseradish #OutdoorCooking #PolishCooking #Tradition #CookingByTheFire #EnjoyingRegional 2-3 kg pork (belly, neck/shoulder, ribs) 5-7 liters water 1 kg soup vegetables 1 garlic bulb 1 onion 1.5 tbsp salt 1 tbsp freshly ground pepper 1 tbsp whole caraway seeds approx. 1 kg sauerkraut (add later) BreadedHorseradish: 7 rolls (approx. 450g white bread) 250g butter 250g heavy cream approx. 150g freshly grated horseradish (amount to taste🔥) 1 tsp salt 1 tsp freshly ground pepper approx. 1.5-2 liters of soup from the Kesselfleisch (before adding the sauerkraut to the Kesselfleisch)