Clean the vegetables and cut into small cubes. Now put in salted water cooled with the onion peeled and halved. Rinse the crown meat, add to the vegetable form. Cook for 15 to 20 minutes until soft. Take out when it is still slightly pink inside. Cut into slices and arrange on wooden plates.
Serve with freshly grated horseradish and bread. You can also add mustard, coarse salt, pickles and chive rolls.
In the Bavarian Kitchen Calendar there is the following comment about Kronfleisch: “Of course, Kronfleisch is not served early in the morning with coffee. Only at eleven it is time for it – the tender meat steams on the wooden plate, the freshly grated horseradish (Kren) bites a little in the nose and the fresh chives pours out his tender fragrance. The pretzels crackle when you bite into them, the pickles are big, juicy and mild, and the freshly tapped Helle (beer) foams in the glass. Give it a try. In the morning at eleven.
Our tip: Fresh chives are much more aromatic than dried ones!
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