Thuringian Mutzbraten

Divide the crested roast lengthwise and diagonally to make four large cubes. Rub the meat with marjoram, pepper, salt and thyme, brush with mustard and drizzle with the oil. Place the meat cubes close together in a deep baking dish and baste with beer until completely covered. Remove the peel from the garlic and onion and add them. Marinate for at least 12 hours, turning a few times to the other side. Dry the meat cubes, brush with oil and place on the grill of the stove heated to 175 °C. Put 20g of magarine in the fat collecting pan and place it under the broiler. Roast the roast for a total of 1.5 hours, 45 min on each side. Extinguish the juices collected in the fat pan with half of the black beer marinade, then add hot water a few times at a time so that the roasting fund does not burn in. Arrange the cooked pieces of meat on a platter and pour the gravy over them. Serve with sauerkraut and hearty bread. Mutzbraten can also be grilled very well over a charcoal fire in summer.

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