The classic from Thuringia tastes best from the grill.
Resting time8hrs
Total Time15mins
Course: main dish
Cuisine: Thuringia
Keyword: savoury
Schwierigkeit: Experienced
Servings: 5
Ingredients
5slicespork neck
200mllight beer
50goil or margarine
4onions
medium-hot mustard
salt, pepper
Instructions
Insertion
Lightly pound the meat slices and season with salt and pepper. Spread mustard on both sides.
Peel the onions and cut them into rings.
In a saucepan, line the bottom with onion rings. Meat on it. Drizzle everything with a little beer. Then another layer of onions, meat and beer until all the meat is used up. The meat should be completely covered with the marinade.
Cover the pot with a lid and refrigerate for at least 8 hours.
Grilling
Remove the meat from the pot and remove the onions. Grill the meat on a grill or in a pan on both sides for about 3 to 4 minutes. On the grill, spray the meat again with beer.
Sauce
Put all the remaining ingredients from the pickled meat in a saucepan and simmer together with the margarine.
Tipps & Hinweise
Arrange the Rostbrätl with the sauce on top. Served with bread or potato salad and mustard if desired.