Braised

Preparation:

Preparation: Tie the piece of meat with large cut lard fillets rolled in salt and pepper. In a narrow saucepan with rather high sides, put a little oil on the fire with the roughly chopped onion, carrot and celery and place the piece of meat on the vegetables. Pour a little water on the bottom two or three times to soften the vegetables and when they are almost consumed, pour a cup of hot water into the saucepan. Cover by placing a sheet of paper between the saucepan and the lid. Continue cooking on low heat.