Summary

Ingredients

• 600 g roast pork (comb), loosened
• 1 teaspoon salt
• 2 teaspoons marjoram
• 0.5 teaspoon ½ thyme
• 3 teaspoons mustard
• 1 tablespoon oil
• 0.5 ½ bottle beer (black beer)
• 0.5 clove ½ garlic
• 1 onion (s)
• 20 g mararine
• pepper
• water, hot

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Instructions

1. Divide the pork neck lengthways and crossways to make four large cubes. Rub the meat with salt, pepper, marjoram and thyme, brush with mustard and drizzle with the oil. Place the meat cubes close together in a deep bowl and pour beer over them so that they are completely covered. Peel and add the garlic and onion. Let marinate for at least 12 hours, turning several times.
2. Pat the meat cubes dry, brush with oil and place on the grid of the oven preheated to 175 ° C. Put 20 g margarine in the drip pan and slide it under the wire rack. Cook the roast for a total of 1.5 hours, 45 minutes on each side.
3. Deglaze the gravy caught in the drip pan with half of the black beer marinade, then add hot water again and again so that the meat does not burn on.
4. Arrange the cooked pieces of meat on a platter and pour the roast over them.
5. Sauerkraut and strong bread are served with it.
6. Mutzbraten can also be grilled very well over a charcoal fire in summer.