Carve the rind rhombic with a sharp knife. Season the meat strongly, all around with salt, pepper and caraway. Put the meat in a sufficiently watered roman pot with the rind down. Cast on the beer with 1/8 litre water. Put on the lid and give it in the cold oven. Let the roast braise at 220°C for 45 minutes. Then turn the meat, add halved onions, tomatoes and the cloves of garlic and if necessary more water and let it become done for another hour. Then remove the lid, raise the temperature to 250°C and roast the roast crispy for 30 minutes. Douse it several times with roast fluid in between.