Thuringian Roast Meat
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 min |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 10 slices pork (pork neck)
- 5 onion (s), sliced
- 0.2 liters beer (Pilsner or black beer)
- 400 ml mustard (Thuringian)
- 2 teaspoons salt
- 2 teaspoons pepper
- 2 clove (s) garlic, sliced
Print Recipe
Pin Recipe Instructions
- Mix the mustard with salt, pepper and beer. The marinade should be quite salty and hot, but not too runny. The meat is not specially seasoned! Therefore, season the marinade to taste beforehand. Starting with a little marinade, pour into a bowl and spread over the bottom of the bowl. Then put a couple of onion and garlic slices and pork neck slices (so-called Brätl or Brätel) on top.
- When the bottom of the bowl is covered with the comb slices (Brätl), put the marinade, onion and garlic slices again on the comb slices and place the comb slices (Brätl) again, alternating with marinade, onions and garlic. Finish off a layer with marinade, onions and garlic. Close the bowl with foil or a lid, place in the refrigerator for at least 24 hours and marinate.
- Then on the charcoal grill! roast meat. First remove the onion and garlic slices. Onion and garlic slices can be fried brown in a pan with a little butter and later poured over the roasting meat.
- Bread rolls, homemade potato salad, or rye bread toasted on the grill or white bread are suitable as side dishes.
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