1-1 / 2 kg beef spatula (cut into pieces approximately 5 cm)
2 medium-sized thin grain pails
3 tablespoons of olive oil shoulder
3 laurel leaves
100 ml of wine
1 canned tomato paste
1 tablespoon of tomato jelly potato
200 ml of water
PREPARATION OF MEAT
1 Bring well the meat pieces with kitchen paper. You should not have any juices at all.
In a pot, preferably warm up the oil in a strong fire and blend the meat from all sides, for 8-10 minutes.
We remove the meat and put in the saucepan until it fades for 2-3 minutes.
We put the meat back into the pot and leave it for 1 minute, then quench it with wine.
Leave it until the wine evaporates.
PREPARATION OF SALCAS
Add all the other ingredients and water and once we get the waves, we lower the fire.
Cover it with a lid and let it boil in very low fire for 1.5-2 hours, until the meat becomes tender.
Within 1 hour we eat meat, pour salt and pepper and correct it if necessary.
On a plate or in plates, warm with rice, or mashed potatoes or chips.