Grilled Pork Butt with a Mustard Beer Marinade

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Grilled Pork Butt with a Mustard Beer Marinade
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 4 h. 45 min.
Ready in

Ingredients

for
4
For the marinade
2 shallots
1 garlic
1 tablespoon spicy Mustard
1 tablespoon lemon juice
2 teaspoons grated Lemon peel
3 splashes Tabasco sauce
1 teaspoon dried thyme
salt
freshly ground peppers
125 milliliters beer (Alternatively, non-alcoholic)
4 Pork neck (each about 180 g)
For the herb butter
4 garlic
250 grams soft butter
3 tablespoons finely chopped, mixed Fresh herbs (Chives, parsley ...)
2 teaspoons thyme
3 tablespoons lemon juice
1 pinch salt (to taste more)
How healthy are the main ingredients?
Mustardthymethymeshallotgarlicsalt

Preparation steps

1.

For the marinade: Peel shallots and garlic and coarsely chop. Then puree with mustard, lemon juice and zest, Tabasco, thyme, beer and season with salt and pepper. Covered, let the steaks marinate in this marinade for at least 4 hours, or, better yet, leave them to marinate in the refrigerator overnight.

2.

Remove the steaks from the marinade, pat dry and cook on hot grill for 6-8 minutes until both sides are finished.

3.

For the herb butter: Peel garlic and press through the garlic press. Beat butter in a warm bowl until fluffy and mix with garlic, herbs (thyme and other fresh herbs), lemon juice and season with salt. Put the butter onto plastic wrap, form butter into a roll, wrap and place in the refrigerator.

4.

Cut butter into slices before serving, and top the freshly grilled steaks with the butter. The steak and butter also goes well served atop a garlic baguette.