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Thuringian Mutzbraten | Juicily Marinated with Sauerkraut
(0)
110 min
Masterpiece
Knuspr-Küche
Der Thüringer Mutzbraten ist ein herzhafter Klassiker der deutschen Traditionsküche: Zarter Schweinenacken wird mit Senf, Majoran und Kümmel mariniert, im Ofen auf einem Bett aus Sauerkraut und Zwiebeln saftig geschmort und mit feinem Schwarzbier veredelt.
Ingredients
Preparation method
Preparation & Marinating
Pat the pork neck dry and cut into portion pieces weighing approx. 200 g or thick slices.
In a bowl, mix the medium-hot mustard with plenty of dried marjoram, ground caraway, 1 tsp salt, pepper, and 2 tbsp vegetable oil to form a thick marinade. Rub the meat thoroughly all over with it and ideally let it marinate covered in the refrigerator for at least 1 hour (or overnight).
Roasting & Braising
Preheat the oven to 180 °C top/bottom heat. Peel the yellow onions and cut into wedges or rings.
Chef's tip
Traditionally, Mutzbraten is grilled over a birch wood fire. In the oven, the meat turns out especially juicy on the bed of beer sauerkraut and absorbs a wonderfully savory aroma.
For an even more intense flavor, marinate the meat the day before and let it infuse overnight in the refrigerator.
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