Dish

Rostbrätel

Grilled Pork Steak

Rostbrätel is a delicious and filling dish that is perfect for a cold winter day. The beef is marinated for several hours before being grilled or roasted to perfection. The marinade is made with vinegar, beer, and spices such as bay leaves, juniper berries, and peppercorns. The beef is typically served with roasted potatoes and a side salad.

European cuisine› German cuisine

Meat Dish› Pork Dish

Origins and history

Rostbrätel is a traditional dish from the region of Thuringia in Germany. It is believed to have originated in the 16th century and was originally made with pork. Beef became the more common meat used in the 19th century.

Dietary considerations

Gluten-free, dairy-free

Variations

There are many variations of Rostbrätel, some recipes call for the addition of onions and garlic to the marinade. Others use different types of beer or vinegar. Some recipes also call for the addition of bacon or sausage to the dish.

Presentation and garnishing

Rostbrätel is a hearty dish that can be presented on a large platter. The beef can be sliced and arranged on the platter with the roasted potatoes and side salad. The dish can be garnished with fresh parsley and lemon wedges.

Tips & Tricks

Marinate the beef for at least 8 hours to ensure maximum flavor. Use a good quality beer and vinegar for the best results. Be sure to let the beef rest for a few minutes before slicing.

Side-dishes

Roasted potatoes are the perfect side dish for Rostbrätel. The potatoes can be seasoned with rosemary and garlic. A side salad of mixed greens with a mustard vinaigrette is also a great choice.