Summary

Ingredients

• 3 kg pork neck, boneless or lamb
• 1 bottle beer, (light wheat beer)
• 1 cup mustard, medium hot
• 6 large onion (s)
• 10 juniper berries
• 4 bay leaves
• 1 bottle mineral water
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 pinch (s) cayenne pepper
• 1 tablespoon sauce, (hot paprika sauce or similar)
• 4 clove (s) garlic, minced or granulated
• 1 teaspoon herbs, (herbs Provence)
• 1 slice (s) bread (black bread)

Print Recipe Pin Recipe

Instructions

1. Put a bottle of wheat beer and a bottle of sparkling wine in a large, coverable container. Chop onions, bay leaves and garlic, put mustard, onions, juniper berries, salt, pepper etc. in the container and stir. Crumble the slice of black bread into it. Cut the meat into 3 cm pieces and place in the marinade. Mix everything again and cover and chill for at least 24 hours. Stir several times.
2. Put the pieces of meat on skewers and spread them on the hot grill. The meat has to be turned over all the time so that it stays nice and tender. Depending on the taste, the meat can also be grilled a little sharper.
3. Seasonal salads, bread, rolls, etc. go well with it. A real treat for barbecue fans. What we can`t manage on the barbecue evening we use as goulash the next day.