You will need: Firebricks/spacer grate
Top heat: approx. 180-200°C
Preheating: approx. 30 minutes
Working hours: 40 minutes
Cooking time: ca. 60-90 minutes

Ingredients (for 8 people)

• 8 pork neck steaks (200 g each)
• 800 g onions
• 2 garlic cloves
• 2 tbsp marjoram
• 1 tbsp brown sugar 
• 1 kg potatoes
• 2-3 red peppers
• 100-120 g medium hot mustard
• 300 g sour cream
• 100 g diced bacon
• 1/2 bunch parsley, finely chopped
• 1 bottle (500 ml) of light or dark beer
  

In addition:

• Salt, pepper
• Paprika powder
• Caraway powder
• Oil for the roasting pan

Remove the meat from the fridge one hour before cooking.


Rub the steaks with salt, pepper and paprika powder.


Heat the Merklinger to approx. 180-200°C.


Brush a large roasting tin with oil.


Peel, halve and finely slice the onions. Peel and finely chop the garlic cloves. Place the onions, garlic, marjoram and sugar in a bowl. Season with salt, pepper, caraway powder and paprika powder and mix everything well with your hands.

Wash and peel the potatoes and cut into 1-2 cm cubes. Wash the peppers, remove the seeds and also cut into cubes.

Place the onions, potatoes and peppers in the roasting tin. Place the neck steaks on top and brush the top of the meat slices with mustard.

Mix the sour cream, diced bacon and parsley in a bowl and season with a little salt and pepper. Spread the sour cream mixture over the steaks and spread a little.

Pour the beer down the side.

Place the roasting pan on the spacer rack on the fireclay stone and cook the beer steaks to a core temperature of 70°C (pink) or 75°C (done). The cooking time depends on the thickness of the steaks and the desired degree of doneness.

Remove the roasting pan from the Merklinger and serve the beer steaks with sour cream and bacon topping with the potato vegetables.