Remove pellicles and sinews of a large piece of meat and lard with carrots and parsley cut in bars, making cuts along the fibers with a thin long knife. A frozen slab bacon can be used for larding.

Saute onion, carrot and parsley in oil for 5-7 minutes, add tomato paste and fry for another 3-5 minutes.

Rub meat with spices and fry in oil until crusty. Add fried vegetables and tomato paste, coat with water, bring to a boil quickly and stew lidded at low heat. Add spices 15 minutes before ready.

Dry out flour until golden color, cool and dilute with some warm meat stewing bouillon.

Take out the meat, cool slightly and cut across the fibers into portions.

Add deluted flour to the rest of bouillon and boil for another 7-10 minutes.

Combine the cut meat with sauce and let boil thoroughly.

Serve with the sauce, garnish with greased macaroni, or kidney beans or other vegetables.