Marinating Thüringer Rostbrätel – Easy To Make At Home

Enjoy a real specialty from Thuringia: Thüringer Rostbrätel – also known as Thüringer Brätel or simply Brätl – is perfect for those who love hearty and robust flavors. Traditionally, it is a slice from the pork neck, also known as pork collar. This slice is deliciously marinated and typically grilled on a charcoal grill. The fine aroma of a classic charcoal grill gives the tender meat its special note, making it a tasty idea for the next barbecue. But unfortunately, it's not grilling weather all year round – no problem: even in a pan, the Thüringer Rostbrätel with a sharp sear turns out excellent. This way, you can enjoy this delicacy all year round.

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A Delicious Thüringer Brätl Needs Time

Not only the preparation plays a role – preparation is key! The delicious marinade is essential for the Thüringer Rostbrätel. Give it a try and create the perfect marinade with individual spice mixtures and that special touch. Take some time for this. Good Thüringer Rostbrätl likes to stay in its delicious marinade for a bit longer. It should be at least 12 hours, but with a bit of advance planning for the next barbecue, you can ideally let the meat pieces soak in the marinade for up to about 48 hours.

Preparing The Meat For The Marinade

Before Marinating, the choice of meat and preparation for the next steps are necessary. Traditionally, you need a slice of pork neck, not too thick, but not too thin either, for Thüringer Brätl. The piece of meat should be about one to two fingers wide, cut like a steak. This corresponds to a thickness of about 2 cm to 3 cm. Slightly thicker cut slices are simply pounded a little flat before processing. Choose quality meat to achieve a really tasty result. For convenience, you can have the slices pre-cut to the desired thickness, but cutting them at home is no problem at all.

What Goes Into The Marinade For Thüringer Rostbrätel?

If you want to marinate Thüringer Rostbrätel in the traditional way, you will opt for a beer-based marinade. Everyone has their own taste when it comes to beer. Usually, a dark beer or a pilsner is used. Just pick your personal favorite. If you want to stay true to the roots of the dish, choose a beer from the Thuringian region. Onions and garlic along with mustard are the main components. The onions are usually sliced finely. For seasoning, use salt and pepper as a base. That alone is enough. If you like, experiment with marjoram or caraway seeds or add a bit of butter to the marinade.

What To Pay Attention To When Marinating?

The freshly pounded steaks are now placed in the cold marinade. Make sure that the meat is completely covered by the marinade. Use several flat containers so the meat slices can lie next to each other instead of stacking them in a taller form. This ensures that the marinade gets everywhere and can perfectly soak into the meat. Keep the meat in the marinade in the fridge until it’s time to grill or cook it. Important: do not wash off the marinade before grilling or frying. Letting it drip off and maybe lightly removing a thick layer of mustard is enough. This way, you'll enjoy the full flavor!

Like In The Past: Marinating Thüringer Rostbrätel In Beer

Did you know that Rostbrätl was a popular specialty even in the DDR? Marinating Thüringer Rostbrätel in beer works with the traditional recipe. Of course, you need beer as the base – your choice, preferably from the Thuringian region. Additionally, you'll need a good handful of onion rings and some chopped garlic cloves.

Besides the beer, the secret of the marinade lies in a lot of mustard. Don’t skimp here. For a classic 0.33 l bottle of beer, use at least an equal amount of mustard measured in ml, but feel free to add more to taste. This is much more than what most modern recipes call for. When preparing the marinade, be bold! Stick to a mustard from the region for authenticity.

Add a touch of Worcestershire sauce, some butter, and of course, pepper and salt as typical components of the DDR recipe. Try experimenting with the quantities when marinating the Thüringer Rostbrätel in beer to create your own house recipe!

Delicious Side Dish Ideas For Hearty Thüringer Rostbrätel

The marinated Brätl is perfect on the grill. For a side dish, you can choose from the full range of classic barbecue buffets. A tasty potato salad or crispy fried potatoes pair well with the hearty meat, as does a fresh baguette or a green summer salad. If you prepare the Rostbrätel in the pan, you can use it right after to sauté fresh onion rings. As a topping on the Rostbrätel, they are a real highlight.

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