8–10 servings / Preparation 20 minutes / Baking 6 hours
| 2 tablespoons crushed cumin 1 teaspoon freshly ground black pepper 3 teaspoons salt 2 tablespoons olive oil 1½ kg small firm potatoes 8 cloves of garlic, peeled 1 large onion, peeled, cut into wedges 2 carrots, peeled, cut into larger pieces 3 parsley, cleaned, cut into larger pieces a few sprigs of fresh thyme 2 tablespoons olive oil salt and freshly ground pepper 1½ tablespoons plain flour 250–300 ml chicken stock + for basting freshly ground pepper for garnish |
1. Preheat the oven to 160°C. Make a zigzag cut in the skin of the meat. In a bowl, mix the cumin, pepper, salt and olive oil and rub the mixture thoroughly into the skin and meat. Place the meat in a large baking dish and bake for 4 hours. If necessary, add chicken stock. 2. In the meantime, I wash the potatoes carefully and put them in a bowl with the garlic, onion, carrot, parsley and thyme, pour over the oil, season with salt and pepper and mix well with my hands. Then I pour everything into the roasting pan with the meat, put some of it under the meat and bake for another 2 hours. If necessary, I add chicken stock.
3. When the meat is cooked to the point where it can be torn with a fork, I remove it along with the vegetables and potatoes to a serving dish, cover with foil and let it rest for a while – this will make the meat even more tender. If by any chance the crust is not crispy, I heat up the grill in the oven and before transferring the meat to a serving dish, I return it to the oven for a few minutes to finish cooking under the grill.
4. I pour all the fat from the baking pan, leaving only about 3 tablespoons there. I move the baking pan to the stove, pour flour into the pan and make a roux over a low heat. While stirring constantly, I pour in the broth, carefully scrape all the “crisps” from the walls and bottom of the baking pan and bring to the boil. I cook for about 10 minutes, until a thick sauce is formed. I strain the sauce through a fine sieve, add salt if necessary and serve with the meat, potatoes and vegetables. Just before serving, I shred the meat with a fork and sprinkle with freshly ground pepper.
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You can find this recipe, and many others, in my cookbook Diary of Dita P. 2.
