1. Cut the beef and pork into 3 cm cubes and season with salt and pepper.
2. Prepare the vegetables: dice the potatoes, carrots and celeriac, slice the leek into rings and the onions into half rings.
3. Butter the bottom of a heavy pot and layer the meat and vegetables in it, sprinkling each layer with a little salt and marjoram.
4. Pour in just enough stock to cover and dot the top with butter.
5. Cover and cook over very low heat - without stirring - for about 1.5-2 hours until the meat is tender.
6. Gently turn everything over, sprinkle with parsley and serve straight from the pot.
Tip: Don't stir while it cooks - the layers give Pichelsteiner its typical juicy texture.
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