Salt and pepper the meat well on all sides. Cover the bottom of a saucepan with water (approx. 1 cm high) and bring to the boil. Put the meat inside, cover with a lid. Turn the temperature down so that the water slowly evaporates. Always refill a little water so that the roast does not burn. Cook in this way for about 1.5 hours. The meat is wonderfully juicy and has a nice crust. If desired, the roast set (very salty!) Can be boiled loose with a mug of cream. I make a vegetable platter for this. The meat can also be eaten cold very well.
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