Spit Roast from Idar – Oberstein
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 12 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 pork neck or pork loin or
- Beef (rib or loin)
- 2 onions)
- 2 cloves garlic
- salt and pepper
- Paprika powder
Print Recipe
Pin Recipe Instructions
- In Idar-Oberstein and the surrounding area you can eat spit roast in almost every restaurant. Here and today the basic recipe: First of all, you have to pickle the meat - about half a day. You can choose meat as you like. You decide for yourself whether more or less fat. Beef or pork - anything is allowed. I prefer pork loin. It is important that the pieces are hung well and cut thick. You won`t get a spit roast with a thin cloth. The pieces can be up to 5 cm thick. Several of them can eat one piece. To pickle, cut a lot of onions into rings and season them in a large bowl with plenty of salt and a little pepper. Add the finely chopped garlic. Knead the seasoned onions vigorously with your hands. Through the salt, the essences come out of the onions in the form of liquid and go into the meat, which is mashed in. If you want, you can also make small onion nests in the meat. Make sure the meat is well covered with onions. Cover and put in a cool place. Let marinate for at least 12 hours. Knead every now and then, that gives the taste. Before grilling, remove the onions from the meat and grill them on the hot wire rack over a light beech wood fire. No coal, and a few flames can get on the meat. Alternatively, you can use charcoal or the oven. But the taste cannot be compared. You should use a swivel grill. The moving grate saves frequent turning. For roasting you make a beech wood fire under the grill (original with original taste). When the meat shows juice on top, turn. The grate should always be turned so that nothing burns. If the second side is also juicy, then the roast is medium, done a few minutes later. I recommend bread and a radish salad that has been refined with a little cream. The real spit roast freaks also eat the onions raw from the pickle - but that`s a matter of taste. Warning: Danger of addiction, please only try it if a complete supply of beech wood is guaranteed.
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