How to make
Wash and dry the meat. Clean it from the skins, tendons and fats. Cut it into medium-sized pieces.
Stew it in the vegetable fat. Also add the onion, which we have cut into thin strips and the carrot into circles.
After it is stewed, it is sprinkled with flour and cayenne pepper. When the flour acquires a golden color, add the tomato puree, bay leaf, allspice and black pepper.
After the mixture becomes grainy, it is salted. Deglaze with the wine and after it evaporates, add the broth /or lukewarm water/.
The stew is left to boil on a low heat until the meat softens /if necessary, add more of the broth/. When serving, add cayenne pepper or hot pepper if desired.
The aroma of the dish is irresistible and the taste is divine with a slice of rustic warm bread.
