Cut the rind in a cross shape. In the frying pan about 3 cm
Boil high water. Meat on the rind side for about 1 minute
Cook in it, rinse with cold water and pat dry. Wipe the pan dry.
Rub the meat with salt, pepper, marjoram, caraway seeds and crushed garlic. Heat a little oil in the pan.
Fry the meat on the rind side, turn and place in the oven
Fry for about 1 1/2 hours. After the 1/4 hour roasting time, pour in the beer.
While roasting, pour the soup over and over again and pour the gravy over the pan. Do not pour over 1/4 hour before the end of the roasting time so that the crust stays nice and crispy.
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