Sauerbraten is generally understood to mean beef marinated in a vinegar marinade, which is then prepared as a pot roast with red wine, if necessary. However, sauerbraten can also be made with must. The meat is marinated in must instead of vinegar.
And the fine-sour apple aroma is delicious – not only with beef, but also with rabbit, pork, lamb or poultry. As with sauerbraten, there are countless variations of ingredients and preparation methods for cider roast.
Chef Hans-Peter Horn, owner of one of the best-known and most popular Mostwirtschaften, reveals his recipe here exclusively:
Mix vegetable cubes, salt, must, juniper berries and parsley to make a brine. Pour in the pork neck, making sure that the meat is completely covered. Cover and leave to cool (refrigerator) for 5 days, turning to the other side daily.
Preheat oven to 170 °C.
Remove pork neck from brine, season with salt and season with pepper. Pour the brine through a sieve and collect. Spread the vegetable cubes evenly on a baking tray and place the pork neck on top. Place in the hot oven and baste every 10 minutes. After about 1.5 hours the roast is ready.
Turn off the oven and let the roast rest for another 10 minutes. Make a sauce with the remaining brine and vegetables. Cut the roast and serve it with potato salad or spareribs.
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