Mutzbraten

Ingredients for 4 servings:

• 600 g roast pork (collar), boned
• 1 tsp salt
• 2 tsp marjoram
• ½ tsp thyme
• 3 tsp mustard
• 1 tbsp oil
• ½ bottle of beer (dark beer)
• ½ garlic clove(s)
• 1 onion(s)
• 20 g margarine
• pepper
• e.g. water, hot

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Thuringian Mutzbraten

Cut the pork neck 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 beer over them 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 place them on the roasting rack of an oven preheated to 175°C. Add 20g of margarine to the roasting pan and slide it under the rack. Roast the roast for a total of 1.5 hours, 45 minutes on each side. Deglaze the roasting juices collected in the roasting pan with half of the dark beer marinade, then add hot water frequently to prevent the meat juices from burning. Arrange the cooked pieces of meat on a platter and pour the roasting juices over them. It’s served with sauerkraut and hearty bread. Mutzbraten is also delicious grilled over a charcoal fire in summer.