Mutzbraten

Ingredients for 2 servings:

• 600 g roast pork (collar or shoulder), boned
• 1 tsp salt
• 2 tsp marjoram
• ½ tsp thyme
• 3 tsp mustard
• 1 tsp oil
• n. B. Beer (dark beer, e.g. Köstritzer)
• 1 clove(s) garlic
• 2 onions
• 20 g margarine
• e.g. water, hot

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 15 minutes

Cut the meat lengthwise and crosswise to create four large cubes. Rub the meat with salt, pepper, marjoram, and thyme. Brush with mustard and drizzle with oil. Place the meat cubes close together in a deep bowl and pour over enough dark beer to completely cover them. Peel the garlic and onion and add them. Let them marinate for at least 12 hours, turning frequently. Pat the meat cubes dry, brush with oil, and thread onto skewers. Then grill slowly on the grill rack over a birch fire. Alternatively, place the pieces of meat on the roasting rack of an oven preheated to 175°C. Add 20g of margarine to the drippings pan and slide it under the rack. Roast the roast for a total of 1.5 hours, 45 minutes on each side. Deglaze the drippings collected in the drippings pan with half of the dark beer marinade. Continue to add hot water to prevent the meat juices from burning. Arrange the cooked pieces of meat on a platter and pour the roasting juices over them. Serve with sauerkraut and hearty bread.