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Thuringian Mutzbraten | Juicily marinated & tender
(0)
110 min
Masterpiece
Knuspr-Küche
Der Thüringer Mutzbraten ist ein uriger deutscher Klassiker: Saftiger Schweinenacken, kräftig mit Senf, reichlich Majoran und Knoblauch gewürzt, langsam im Ofen auf Zwiebeln und Schwarzbier geschmort. Zart, aromatisch und perfekt serviert mit Sauerkraut.
Ingredients
Preparation method
Preparation & marinating
Cut the pork neck into fist-sized pieces (approx. 250 g per portion).
In a bowl, mix together mustard, dried marjoram, pressed garlic, sunflower oil, salt, pepper, and ground caraway to form a thick seasoning paste.
Rub the pieces of meat thoroughly all over with the marinade and let marinate for at least 1 hour (ideally overnight in the fridge).
Chef's tip
Traditionally, Mutzbraten is smoked over birch wood. In the oven, it turns out just as wonderfully juicy and flavorful on a bed of onions and dark beer.
Marinating longer is worth it: if you marinate the meat the day before, the signature marjoram-mustard flavor penetrates even deeper into the meat.
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