Preparation First, season the meat with salt and pepper and add a sprinkle of nutmeg. Dip all the pieces into flour and fry them on a pan with a jet of extra virgin olive oil until they start browning. Once done, put them aside on a plate. Peel and chop the carrot, onion and garlic into small pieces and fry them with the same oil used for the meat. When the onion starts browning, add the peeled tomato and a pinch of thyme and rosemary. We will leave it over low heat for 10 minutes. Whenever you think it is ready, add the meat, the glass of red wine and the laurel and raise the temperature for the alcohol to evaporate. Lastly, add the meat bouillon and let everything cook over medium heat for 45 minutes. Presentation On a deep dish, put the garnish and a parsley sprig on top of the meat. It can also be served with white rice.
