Instruction

• Clean the meat from the veins if there are some and cut it into smaller pieces, 3 × 3 cm
• Marinate the meat in the mustard and spices and let it sit in the refrigerator for one hour Heat one tablespoon of pork fat or vegetable oil in a pot and fry the meat on all sides until it gets browned
• Once the meat is cooked, transfer it to a plate and add another tablespoon of fat to the pot Cut the onions very fine, peel the carrots and shred it using a grater
• Cook the onions and carrots over low heat for 15 minutes
• You can salt the vegetables a little to make them soften faster Once the vegetables have browned and become slightly mushy, add the meat and bay leaves and garlic
• Pour over with wine and simmer for 10-15 minutes to allow the alcohol to evaporate
• Now is the right time to add 2/3 the amount of liquid Cover the pot and cook over low heat for an hour, stirring occasionally
• After the first hour, pour over the rest of the water or stock and cook for another 30-45 minutes Allow the stew to cool slightly and serve it with a sprinkle of chopped parsley and few slices of fresh hot pepper if you like to spice it up a bit Slice ​​some fresh bread, season the salad and simply enjoying these wonderful flavors