Ingredients
Instructions
Clean the meat and pierce it with strips of bacon, season thoroughly from all sides with salt, pepper, sprinkle with vinegar, and place in the oven. Add oil, onion, and carrot, bay leaf, cloves of black and allspice, cover with foil and refrigerate for at least a day. Then pour broth over the meat, cover tightly with foil again and bake at 170 degrees for about 4 hours.
During baking, turn the meat to bake evenly, optionally add liquid. Remove the tender meat from the oven, slice it, drizzle with melted butter, lightly add liquid, and place covered with foil back in the oven to keep warm, not baking, just lightly reheating.
Sauce
Remove all the spices from the drippings and blend with a hand blender or strain through a sieve. In a pot, make a roux from butter and flour, dilute with broth, add strained vegetables and simmer gently for about 15 minutes.
Then add cream and season the sauce with soy sauce, spices, and vinegar and simmer for another 5 minutes. Dumplings: I make classic yeast dumplings from medium flour (about 450g), slightly warmed milk (about 200ml), 1/2 cube of fresh yeast, 1 teaspoon of sugar, 2 teaspoons of salt, and 1 egg. Pour flour into a bowl, make a well, crumble the yeast, add sugar and pour in milk. Thoroughly mix in the middle and let the sponge rise, then add salt to the sides and finally mix everything with the remaining ingredients in the bowl and knead, gradually adding flour until the dough "whispers", meaning it stops sticking to the edges of the bowl and small bubbles start forming on the surface.
Cover with plastic wrap and let it rise, after about 1 hour knead again and let it rise again. Divide the risen dough into 3 equal parts, form loaves, roll out firmly to let out any unwanted large air bubbles, shape into cones and let rise again under plastic wrap. During rising, turn the cones three times to ferment evenly. Place in boiling salted water and cook covered for 15 minutes over low heat (I have induction, so on level 6) and halfway through cooking, pour the dumplings from the bottom to the top in the pot and cover again to prevent them from becoming slimy.
Then it is necessary to quickly remove to a board and pierce several times, I do it with a large fork for roasted meat, possibly with a skewer. Cut warm with a knife into slices. Serve with dumplings.
