Rostbrätel facts for kids
A Rostbrätel is a delicious grilled pork dish from Thuringia, a region in Germany. It's a bit like a special kind of pork chop that's been soaked in a flavorful mix before cooking. This dish is a famous specialty, just like the well-known Thuringian sausage.
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What is a Rostbrätel?
The name "Rostbrätel" is often used in the western and southern parts of Thuringia. It refers to a specific type of meat: a cutlet from the neck of a pork (pig). This cutlet is then cooked over hot charcoal, giving it a unique smoky taste.
How is Rostbrätel Prepared?
Making a Rostbrätel involves a few important steps to make it tender and full of flavor.
Choosing and Preparing the Meat
First, a piece of pork neck, usually about one inch thick, is chosen. It can have the bone in or be boneless. The meat is often pressed or gently flattened to make it more tender.
Marinating for Flavor
Next, the pork is placed in a special liquid called a marinade. This marinade is a mix of salt, pepper, mustard, sliced onions, and beer. Sometimes, garlic and caraway seeds are also added for extra taste. The meat soaks in this marinade for anywhere from two hours up to a full day (24 hours). Soaking helps the meat absorb all the yummy flavors and makes it very tender.
Grilling to Perfection
The Rostbrätel is cooked on a charcoal grill. To stop the meat from sticking, the grill grates are greased with pork fat, bacon, oil, butter, or cooking spray.
While the meat cooks slowly over medium heat, it's regularly brushed with more of the marinade or even a little bit of beer. This brushing, called "basting," keeps the meat moist and adds more flavor. Sometimes, a little beer is even sprayed directly onto the charcoal. This creates steam that helps cook the meat and adds to its special taste. It also helps control the cooking temperature.
How to Enjoy Rostbrätel
Rostbrätel is traditionally served with sweet, caramelized onions. It's a popular and tasty meal in Thuringia!
