Beer marinade for grilled comb meat

Ingredients for 5 servings:

• 10 slice(s) pork (collar meat)
• 250 g mustard, medium hot
• 3 m.-sized onion(s)
• 5 garlic cloves
• 2 bottles of beer
• 4 pinches of salt
• 4 pinches of pepper

Instructions

Working time approx. 25 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 25 minutes

very simple and delicious

The first step is chopping. Slice the onions into rings. This has the advantage that you can grill them later if necessary. Dice the garlic cloves into small cubes. Chopping done. You should now have a suitable dish ready (a casserole dish or a similar shallow container, a bowl will probably do). Cover the bottom of the dish with a few onion rings. Now briefly rinse the meat and pat it dry. Then spread a thin layer of mustard on both sides. Layer the meat in the dish. Alternate layer by layer with onion rings and meat. I recommend a generous pinch of salt and pepper for each layer. Finally, sprinkle the diced garlic over the dish and pour the beer over the dish. You can also add the garlic between the layers. The amount of beer you use depends primarily on the size of the dish. The meat must be covered! Basically, everything is now ready. From experience, I’d say a resting period of at least 12 and a maximum of 24 hours in the refrigerator is fine. Personally, I tend to prefer 12 hours.