The cloves cut into rings, peppercorns, onion and bay spice with vinegar, red wine and water boil and make ¼ hour leisurely. Then cool the marinade and pour it over the washed meat (either in a stoneware pot or in a porcelain bowl). Turn the meat to the other side a few times during the following 4-5 days.
Then remove the meat, dry it well, rub it well with salt and pepper and fry it quickly on all sides in roasted bacon cubes (about 15 min). Fry diced onion and greens on top (approx. 10 min), then douse with strained cold marinade. Cover and steam for 90 min (in the saucepan or in the oven). Add a little liquid (marinade) as needed. Once the meat is cooked, remove and keep warm.
(If the roast is prepared in the Kelomat, the cooking time is shortened to a total of about 35 to 40 min. But only brown it and put it on a plate at the beginning). Preparation of the sauce: Usually there is not enough gravy in the cooking pot, then fill it up with water. Make a dark roux on it as follows: put enough fat in a frying pan, let it melt and add flour little by little. The roux is ready when it is no longer wet and soggy, but when the flour has bonded with the fat and it is really dry. To make it darker more quickly without burning, you can add a little sugar.
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