Roughly dice the soup vegetables. Finely dice shallots and garlic. Put the spice grains in a tea filter and seal. Tie the sprigs of herbs with the laurel to make a bouquet. Put the prepared ingredients and meat in a large freezer bag, pour in the wine and vinegar, close the bag and let the meat marinate in the refrigerator for 2-3 days. Turn in between.
On the day of preparation, remove the meat from the marinade and pat it dry. Pass the marinade through a sieve. Drain the vegetables well. Let the roasting pan get hot, rub with bacon rind. Add two to three tablespoons of oil and heat. Salt the meat and fry it vigorously in the hot fat along with the rind. Remove the meat and rind. Pour away the oil from frying. Heat the rest of the oil in the roasting pan, add the drained marinating vegetables with the spice bags and herb bouquet to the meat and fry everything vigorously. Sprinkle with sugar and let it caramelize slightly. Stir in the tomato paste, fry briefly. Top up with the canned tomatoes, season with salt and pepper. Pour in the marinade and bring to the boil.
Preheat the oven to 160 °. Place the meat in the sauce and cover it in the oven for about one hour at 160 °, one hour at 140 ° and one hour at 120 °. Remove the meat, spread the sauce through the fluffy Lotte. Simmer to taste, add the fresh tomato cubes, season with salt, pepper and aceto.
Cut the meat into slices, season with fleur de sel and serve with the sauce. A mashed potato goes well with it, flavored with garlic or truffle butter to taste.
A puree made from equal parts celery and potatoes also tastes good with it. Before cutting, the roast must rest on a board covered with aluminum foil for 15 minutes.
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