📝 About This Recipe
Hailing from the Saarland region of Southwestern Germany, Schwenkbraten is more than just a meal; it is a cultural ritual centered around the 'Schwenker' tripod grill. These thick-cut pork neck steaks are bathed in a savory marinade of onions, garlic, and juniper berries before being swung over an open beechwood fire. The result is an incredibly tender, smoky, and aromatic masterpiece that captures the rustic essence of German outdoor cooking.
🥗 Ingredients
The Meat
- 4-6 pieces Pork Neck Steaks (Schweinenacken) (cut 1-inch thick, well-marbled)
The Signature Marinade
- 4 large Yellow Onions (thinly sliced into rings)
- 4-5 pieces Garlic Cloves (smashed and minced)
- 1/2 cup Neutral Vegetable Oil (such as canola or sunflower oil)
- 2 tablespoons German Mustard (Mittelscharf) (medium-hot variety)
- 1 tablespoon Dried Marjoram (a quintessential German herb)
- 6-8 pieces Juniper Berries (lightly crushed to release oils)
- 1 tablespoon Black Peppercorns (coarsely cracked)
- 1 tablespoon Sweet Paprika (Edelsüß variety)
- 1 teaspoon Dried Thyme
- 3 pieces Bay Leaves (crumbled)
- 2 teaspoons Salt (adjust to taste)
👨🍳 Instructions
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1
Prepare the pork neck steaks by patting them dry with paper towels. Ensure they are cut to a uniform thickness of about 1 inch (2.5 cm) to ensure even cooking.
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2
In a large mixing bowl, whisk together the vegetable oil, German mustard, paprika, marjoram, thyme, and cracked black pepper to create the marinade base.
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3
Add the crushed juniper berries, crumbled bay leaves, and minced garlic to the oil mixture, stirring well to distribute the aromatics.
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4
In a large glass container or heavy-duty resealable bag, create a bed of sliced onion rings.
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5
Rub each steak generously with the marinade. Place a layer of meat over the onions, then top with more onions. Repeat until all meat and onions are layered.
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6
Seal the container and refrigerate. For the best flavor, let it marinate for at least 24 hours, ideally 48 hours, turning the bag or container occasionally.
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7
Remove the meat from the refrigerator 1 hour before grilling to bring it to room temperature. This ensures the center cooks perfectly without burning the exterior.
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8
Prepare your grill. Traditionally, this is done over beechwood logs allowed to burn down to glowing red embers. If using charcoal, add a few wood chunks for smoke.
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9
Scrape the excess onions and spices off the meat before placing it on the grill (reserve the onions). This prevents the spices from burning and becoming bitter.
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10
Place the steaks on the 'Schwenker' (swinging grill) or a standard grate about 6 inches above the embers. If using a swinging grill, give it a gentle push to keep the meat moving.
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11
Sear the meat for about 5-7 minutes per side. The movement of the swing allows the fat to render and drip onto the coals, sending flavorful smoke back up to the meat.
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12
While the meat cooks, you can sauté the reserved marinade onions in a cast-iron skillet on the side of the grill until caramelized and golden.
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13
Check the internal temperature of the pork; it should reach 145°F (63°C) for a juicy medium-well finish.
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14
Remove the steaks from the grill and let them rest on a warm plate for 5 minutes to allow the juices to redistribute.
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15
Serve the steaks topped with the caramelized onions while hot and fragrant.
💡 Chef's Tips
Always use pork neck (Schweinenacken) rather than loin; the high fat content is essential to withstand the high heat of the grill. Don't skip the juniper berries; they provide the distinct 'forest' aroma that defines authentic Schwenkbraten. If you don't have a swinging grill, use a kettle grill but keep the lid off and flip the meat frequently to mimic the temperature fluctuations of the swing. Avoid using salt in the marinade until right before grilling if you are worried about moisture loss, though traditionalists often include it for deep seasoning. Ensure your wood or charcoal is fully ashed over; cooking over raw flames will soot the meat and ruin the flavor.
🍽️ Serving Suggestions
Serve with a side of traditional German Potato Salad (Kartoffelsalat) with vinegar and bacon. A cold, crisp Pilsner or a regional Karlsberg beer is the perfect beverage pairing. Accompany with crusty sourdough bread or 'Brötchen' to soak up the meat juices. Add a side of creamy coleslaw or a simple green salad with a mustard vinaigrette to cut through the richness. Offer extra German mustard on the side for those who like an extra kick.