Saarland Spit Roast

Cut the piece of meat into a thick large flat slice. Cut the dry meat into narrow slices and spread evenly over the meat. Dice the onions and cover the meat thickly with them. Season with salt and pepper and add a few dashes of Maggi. After sprinkling the finely chopped parsley on top, roll up the meat slice and wrap it with ribbon. Make a marinade with the remaining ingredients and let the roll marinate for 24 hours. The next day take it out, dry it, season it with salt and pepper and pre-fry it in a cast iron pan for 1 1/2 hours in the oven. Then put the rolled roast on a skewer and roast over the charcoal fire for 1 hour, turning continuously until crispy brown. The finished roast is served with sauce. This is made from the gravy from the roasting pan. It is deglazed with a quarter of a liter of red wine, boiled and thickened with flour. Season with salt, pepper and Maggi. It is served with potato salt or bread.

A well cooled beer belongs absolutely to it.

Our tip: Use your favorite red wine for cooking!

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