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Saarland-Style Schwenkbraten | Juicy Marinated with Onions
(0)
35 min
Under an hour
Knuspr-Küche
Saftige Schweinenackensteaks nach saarländischer Art: In würziger Zwiebel-Knoblauch-Marinade mit Senf, Paprika und Kräutern eingelegt und in der Grillpfanne perfekt auf den Punkt gebraten. Ein herzhafter Klassiker!
Ingredients
Preparation method
Preparation & Marinating
Pat the pork neck steaks dry and gently flatten them with the back of your hand. Peel the onions and cut into thin rings. Peel the garlic cloves and finely chop or crush them.
In a large bowl, thoroughly mix the sunflower oil, mustard, sweet paprika powder, dried marjoram, thyme, salt, and freshly ground black pepper to form an aromatic marinade.
Layer the meat slices and onion rings alternately in the marinade so that the meat is thoroughly coated on all sides. Cover and let marinate in the refrigerator for at least 12 to 24 hours.
Chef's tip
Traditionally, Schwenkbraten is grilled on a freely swinging tripod grill (Schwenker) over beechwood – in the home kitchen, a cast-iron grill pan provides wonderfully authentic roasted aromas.
Serve with crusty farmhouse bread, a Saarland-style potato salad with vinegar-and-oil dressing, or fried potatoes, along with a cold pilsner.
110 min
Masterpiece
