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Thüringer Rostbrätel

Name: Thüringer Rostbrätel
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: German
Ingredients: 4 pork neck steaks (pork collar), 2 cm thick; 4 tbsp medium-hot mustard; 3 onions; 3 tbsp oil; 1 tsp black pepper; 0.5 tsp ground caraway; 1 tsp dried marjoram; 1 tsp salt

Thüringer Rostbrätel: Thuringian charcoal-grilled pork neck steaks marinated in mustard and onion

Features:

High protein Dairy free

Cuisine:

German

In Thuringia, a summer garden party or village fair isn't complete without a Rost, the charcoal grill, loaded with Rostbrätel: pork neck steaks that have spent a night in mustard and plenty of sliced onion. The fat in the neck keeps the meat juicy over the coals, and the onions from the marinade are fried and piled on top, with rye bread on the side. Many Thuringian grillers splash beer over the meat while it cooks; this version needs no alcohol. Chef's tip: scrape most of the onion off before grilling, as it burns on the coals; fry it separately instead.

Total time: 35 min
Difficulty: easy
Serves: 4

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Ingredients

Serves4

For the marinade

4 pork neck steaks (pork collar), 2 cm thickabout 200 g each
4 tbsp medium-hot mustard
3 onionsthinly sliced
3 tbsp oil
1 tsp black pepper
½ tsp ground caraway
1 tsp dried marjoram

To grill

1 tsp salt

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What you'll need

Kitchen thermometer

Spices & pantry

Fresh ingredients (2)

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Method

0/5 done

Step 1: Spread both sides of the 4 pork neck steaks (pork collar), 2 cm thick with the 4 tbsp medium-hot mustard and sprinkle with 1 tsp black pepper, ½ tsp ground caraway and 1 tsp dried marjoram. Layer the steaks with the 3 onions in a container, drizzle over 2 tbsp of the 2 tbsp oil, cover and marinate in the fridge for at least 4 hours, ideally overnight.
10 min
Step 2: Light the charcoal and wait until it is covered in grey ash and gives a medium-high heat. Take the meat out of the fridge 20 minutes before grilling.
25 min
Step 3: Scrape the onions off the steaks and fry them in the rest of the 1 tbsp oil in a pan on the side of the grill or on the hob for 10–12 minutes until soft and browned.
12 min
Step 4: Grill the steaks for 4–5 minutes a side, turning once or twice, until nicely charred and a thermometer in the thickest part reads at least 145°F. A common mistake is salting before grilling, which draws out juice; salt now.
10 min
Step 5: Rest the steaks 3 minutes, season with the 1 tsp salt, pile the fried onions on top and serve with rye bread (or gluten-free bread).
3 min

Nutrition per serving

Calories: 520 kcal
Protein: 38 g
Carbs: 8 g
Fat: 37 g
Fibre: 2 g

Nutrition values are estimates.

Recipe by

KrazyBadal

All recipes by this chef →

Good to know

How long does thüringer Rostbrätel take?: About 35 minutes in total: 15 minutes to prepare and 20 minutes to cook.
How many people does it serve?: 4 as written. Change the servings above the ingredients and every amount scales to match.
Is it gluten free?: Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
What can I use instead of onions?: 2 shallots per onion.

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