In a bowl mix 2 ground garlic cloves, black pepper and paprika.
Wash the meat, dry it, then make the notch 2 inches deep,
salt and grease with garlic and pepper mixture,
in the slot to put the sprigs of parsley.
Set aside for 1 ( on the kitchen table) -12 ( in the refrigerator) hours.
Wash vegetables, peel potatoes and
make a cross-section on one side.
In a large refractory form put the meat, vegetables around it.
In a bowl, mix the black pepper and vegetable oil, this mixture to water the vegetables and meat.
Add garlic cloves, salt vegetables.
Cover with foil and send in the oven, bake 1 hour under 180 degrees.
Then open the foil, remove the sprigs of parsley,
sprinkle a handful of gooseberries and bake for another 30-45 minutes, until clear juice when piercing the meat.
Serve, for example, with tortillas and pickled vegetables.