Note: Marinate for at least twelve hours!
For the marinade, stir all ingredients together well. Rinse and dry the meat, cut a pocket in it with a sharp kitchen knife. Pour the marinade in a saucepan, cover and refrigerate for at least twelve hours. Turn several times to the other side or baste with marinade.
For the stuffing, mix all ingredients together in a baking bowl, set aside.
Before browning, remove the meat from the marinade and drain. Collect the marinade. Preheat the oven to 170 °C.
Heat the oil in a large pan and brown the meat evenly on all sides. Remove and cool a little.
Stuff the roast with the mixture, wrap with spaghetti or possibly close with toothpicks. Mix white bread with sea salt and a little pepper and coat the roast in it. Return to the Reindl form and roast in the stove with the lid closed in about twenty minutes.
In the meantime, blanch (scald) the tomatoes, peel, cut off and remove the seeds. Add to meat with marinade and bay leaves. Simmer for another hour and a half, basting the meat from time to time with the broth.
Place the meat on a serving platter, remove bay leaves and perhaps spaghetti. Bring the meat juices to a strong boil repeatedly, season with salt, pepper and a tiny bit of sugar. Only at the table portiongerec