How to cook
Prepare a marinade of 4 1/5 cups water and 4 1/5 cups vinegar. Add 1 onion, that you've cut into four equal parts, 1 carrot, a little celery, one parsnip root, one or two roots of parsley, 7-8 cloves of garlic, 2-3 bay leaves, 7-8 grains of black pepper, allspice, cloves, cinnamon and salt. Together, boil them for 15 to 20 minutes, strain through a sieve and leave to cool.
Place the meat in the marinade for about 2 hours. After removing it, wash it in cold water, then cut it up and fry in heated oil. Cook it all together with the chopped onion, carrot and half a head of celery, that you've cut into small cubes.
When the vegetables become tender, add the tomato paste, 1 tablespoon of flour, pour in a glass of wine, then add bay leaf, black pepper, the herbs and the olives which you've parboiled in hot water. Add some dissolved broth, enough to cover the meat and simmer in a closed dish.