Slice garlic into pieces with picks. With a sharp knife, make little pockets in the meat and place garlic.
Mix all spices and salt together, and rub the meat.
Using a spatula, spread mustard over the meat.
Put the meat in a container, close it and let marinade overnight in the fridge.
Pack the meat in foil, place it on a sheet, and put it in the cold oven. Set the oven to 180oC/360oF and bake for 1.5 hours. Let buzhenina cool down inside the oven.