Peppery Pork Ragout with Potato Dumplings

For the pork ragout: Cut the pork in about 2-2.5 cm (approximately 1 inch) cubes and place in a bowl.

For the marinade: Place all the ingredients for the marinade in a saucepan. Bring to a boil and allow to cool. Then pour over the meat cubes and cover overnight in the refrigerator.

For the beef ragout: Peel the onion and garlic and finely dice both. Rinse and cut the leeks into 1 cm (approximately 1/2 inch) wide rings. Peel the carrots and cut into thin slices. Peel and cut celery root into about 1/2 cm (approximately 1/4 inch) cubes.

Drain the meat from the marinade. Place 3 tablespoons of oil in a pan and fry the meat cubes in portions. Remove and place in a pot. Place the remaining oil in the pan, fry the carrots and celery briefly. Season with salt and pepper. Transfer the marinade to the meat and bring to a boil. Cover and simmer for 60-80 minutes. 15 minutes before the end of cooking, add the carrots and celery root to the meat.