Beer Roast in the Hay

For the Bierbratl in hay, marinate the pork neck in hay and beer the day before.

Remove the meat from the marinade and season generously with salt and pepper. Cook with soup vegetables in a roaster for 2 hours at medium heat.

Make a sauce from the broth and serve the Bierbratl in hay with bread dumplings and potatoes.

Preparation Tip:

A naturally cloudy Zwickl beer goes very well with the marinating of the beer roast in the hay and as a drink with it.

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