Soak the Roman pot for 15 minutes. Put the meat with a cup of water, garlic, wine vinegar, wine and spices in the watered Roman pot form. If the lid is not tight, seal with a paste of flour and water. Put the pot in the oven at medium heat for about 2 1/2 hours. Then pour off all but a small amount of the juices into another saucepan and place the meat in the oven without the lid for a further 15 minutes so that it takes on color. In the meantime, bring the gravy to a boil and season with salt and freshly ground pepper to taste. Mix flour and butter well and thicken the gravy with flour butter. Season to taste with a dash of whipped cream. Remove the meat from the cooking pot, place on a board to “rest”, cut into slices, arrange on a platter and pour sauce over.
Tip: Always use aromatic spices to refine your dishes!