Grill & BBQ
Grilled GDR beer mustard neck steaks
Marinated pork neck steaks with mustard, beer and lots of onions. A hearty grill recipe with a strong GDR influence.
Timing
- Marinate: at least 6 hours, preferably overnight | Preparation on barbecue day: 15 minutes | Grilling time: approx. 12-18 minutes | Total active: approx. 30 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 595 kcal
- Protein
- ≈ 50.4 g
- Carbohydrates
- ≈ 8.5 g
- Fat
- ≈ 35.3 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 3-4 large onions · ≈ 350.0 g
- 4 tbsp medium hot mustard · ≈ 60.0 g
- 2 tbsp oil · ≈ 27.3 g
- 4-6 pork neck steaks · ≈ 1000 g
- 1 bottle of beer, approx. 0.5 l · ≈ 500 g · Assumed quantity / reference product
Individual missing fat values were supplemented with documented comparable values from Matvaretabellen or BLS; these values are estimates too.
The midpoint was used for quantity ranges.
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 4-6 pork neck steaks
- 3-4 large onions
- 4 tbsp medium hot mustard
- 2 tbsp oil
- 1 teaspoon sweet paprika powder
- 1 tsp marjoram
- 1 tsp pepper
- 1 tsp salt
- 1 bottle of beer, approx. 0.5 l
- optional: 1-2 cloves of garlic
- optional: 1 teaspoon caraway
Instructions
- Peel onions and cut into rings.
- Mix mustard, oil, paprika, marjoram, pepper and salt to form a seasoning paste.
- Spread the neck steaks generously with the mustard mixture.
- Layer the steaks with the onion rings in a bowl or baking dish.
- Pour beer over the top until the meat is well covered or at least well surrounded.
- Cover and let sit in the fridge for at least 6 hours, preferably overnight.
- Before grilling, remove the meat from the marinade and let it drain a little.
- Remove the onions from the marinade and fry them separately in a grill pan.
- Grill the neck steaks over medium to high heat until they are nicely browned on the outside and juicy on the inside.
- Serve with the braised beer onions.
