In a bowl, mix 2 ground garlic cloves, black pepper and paprika.
Wash the meat, dry it, then make an incision 2 inches deep,
add salt and grease with a mixture of garlic and pepper,
put sprigs of parsley in the slot.
Set aside for 1 (on the kitchen table) -12 (in the refrigerator) hours.
Wash the vegetables, peel the potatoes and
make a transverse incision on one side.
In a large fireproof mold, put the meat, vegetables around it.
In a bowl, mix ground black pepper and vegetable oil, pour this mixture over vegetables and meat.
Add garlic cloves, salt the vegetables.
Cover with foil and place in the oven, bake for 1 hour at 180 degrees.
Then open the foil, remove the parsley sprigs,
sprinkle with a handful of gooseberries and bake for another 30-45 minutes, until the juice is released when the meat is pierced.
Serve, for example, with tortillas and pickled vegetables.