Preparation
- Stir the mustard, beer, salt and pepper into a thick marinade. It should taste quite salty and sharp, because the meat is not seasoned any further. Taste it first.
- Spread a little marinade on the bottom of a bowl, lay a few onion and garlic slices on top and layer the pork slices over them. Keep alternating marinade, onions, garlic and meat, and finish with a layer of marinade with onions and garlic.
- Cover the bowl and leave in the fridge at least overnight; a day or longer makes the meat even more flavourful.
- Let the charcoal grill burn down until glowing hot. Scrape the onions and garlic off the meat and set them aside; do not rinse the slices. Grill the meat on the hot grate on both sides until cooked through and deeply browned; like a schnitzel, this takes only a few minutes per side.
- Meanwhile, fry the onions and garlic from the marinade in the butter in a pan until browned.
- Top the Rostbrätel with the fried onions and serve with rolls, potato salad or toasted bread.
Drink with it
Dark beer · excellent match
Thuringian Schwarzbier (dark lager), cool
Roasted malt in the beer picks up the dark grill crust, and its light malt sweetness tames the mustard heat; in Thuringia, Schwarzbier belongs with the Rost.
Which beer goes with food? More than just pils with barbecuePale lager · good match
Pils or Helles, ice-cold
Carbonation and hop bitterness cut through the fatty meat and the fried onions.
Pils or Helles: What's the Difference?Smoky whisky · good match
Smoky Islay whisky as a highball with soda and plenty of ice
The charcoal and roasted notes of the pork neck meet the peat smoke; soda and ice keep the highball light enough for fatty grilled meat with mustard.
Why Does Whisky Taste Smoky? Peat, Simply Explained
Why it pairs well
The smoky whisky as a highball picks up the smoke of the grate, but Schwarzbier remains the classic.