John Myers
Aschebrätel – Buttery Specialty from Thuringia
The perfect aschebrätel – buttery specialty from thuringia recipe with a picture and simple step-by-step instructions.
- 4 thick slices of Neck roast
- 10 Onions
- Salt
- Black pepper from the mill
- 3 tablespoon Mustard hot
- Rinse the neck slices with cold water, pat dry again thoroughly and work with the meat tenderizer. Sprinkle all over with a little salt and plenty of black pepper, then coat thickly with mustard. Peel the onions and cut / slice as thin as possible, then pick the rings apart a little.
- Line a roasting pan (preferably made of cast iron) with onion rings, place a slice from the seasoned neck, cover with onions again and continue until everything is used up – the last layer should be onions.
- Cover the pot with a piece of foil and let it soak overnight in a cool place (not in the refrigerator).
- On the following day, remove the foil and put a lid on the pot in the oven. Cook at 180 degrees for 2 1/2 hours – control is not necessary – and then enjoy!
- In Thuringia, potato salad is served with the ash roast and is a popular classic, even on Christmas days. I served it with rosemary potatoes and Brussels sprouts. Good Appetite!!
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