Beef or port roast from the rotissierie

Sliced roast from the grill with much garlic. Very tasty.




  1. Marinade: Blend onion cubes with majoram and salt, pepper. Press it hard with the side panel of a knive. When ready rub the mix with the fingers on the meat. Put a layer of onion on the bottom of a bowl and one slice of meat onto it. Then another layer of onoins and meat. Carry on until last slice of meat are on. Cover with foil and let rest for 6 hours in the fridge.
  2. Cut a about 4 cm (1.5 inch) deep pocket into the meet and insert an onion stick or garlic. Build a sequence of garlic-onoin-garlic.... Put the grill on high and the slices onto it. Make brown from both sides. Reduce heat to low and let grill for 20-30 mins. Turn once during this period. In case you use pork must be well done.

Kleiner Kommentar: ein original Spiessbraten wird mit Schweinefleisch gemacht und wird lediglich mit Salz, Pfeffer und Zwiebeln gewuerzt.