The evening before, wash the meat and rub dry. Cut off tendons, skin and sebum. Mix a strong paste from olive oil, mustard, tomato paste, salt and the spices. If you like a more intense garlic taste, you can use 2-3 freshly squeezed garlic cloves instead of the granules. Rub the meat nicely all around and wrap it in cling film. Let it steep in the refrigerator overnight.
The next day, unwrap the meat and carefully place it in the roasting tube. Peel and roughly dice the onions, carrots and celery and place around the meat. If you want, you can add some fresh, red peppers and a few dried tomatoes. Add the allspice grains and the bay leaf and tie the roasting tube tightly. Cut 2-3 cm in the middle of the roasting tube and use a funnel to pour in the wine and water so that the meat is half covered by the liquid. Place the roasting tube on a baking sheet.
Let the meat stew for 2 hours in a preheated oven (180 ° C fan oven or 200 ° C top / bottom heat).
Then carefully cut open the top of the roasting tube. Remove the meat with a meat fork and place it on a meat platter in the switched-off oven.
Put the gravy with the vegetables in a saucepan, add water if necessary. Take out the vegetables with a slotted spoon and pass half of them through a sieve and add to the sauce. Then season the sauce to taste, bring to the boil, set and, if necessary, refine it with a little cream, crème fraîche or condensed milk.
We also have Thuringian dumplings and blanched green beans fried in ham.
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