1 - Clean the meat from the veins if there are some and cut it into smaller pieces, 3 × 3 cm.

2 - 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.

3 - 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.

4 - Cook the onions and carrots over low heat for 15 minutes.

5 - 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.