Tender Beef Shoulder in Red Wine with Plum Jam

Cut the bacon into strips of approx. 1x5 cm and place them in the freezer for about 20 minutes. Cut carrots, celeriac, and parsley root into 1 cm cubes. Roughly chop the onions.

Using a narrow knife, make small pockets in the meat and insert the frozen bacon strips. Season the meat generously all around with salt and ground pepper.

In a large braising pot, heat the lard over high heat and sear the meat until golden brown on all sides. Remove the meat and set aside. Reduce the heat, add the root vegetables to the pot and roast for approx. 4 minutes, stirring frequently. Add the onions and roast for another 1 minute. Add thyme and the remaining spices (peppercorns, allspice, bay leaves) and roast for another minute.