How to cook
Put the meat to boil with 6 1/5 cups (1.5 litres) of cold water. Filter, wash and then put it back in the broth. Season with salt and cook the meat until tender.
Dice onion and garlic and set them to be braised, adding red pepper and tomato sauce.
Add in the broth (about 27 fl oz (800 ml)-30 fl oz (900 ml) ) and add the meat, after boiling, add the cleaned and pressed spinach or rhubarb.
Allow the stove about 10-15 minutes and season with mint.
Dilute flour with a little water and pour into the stew, while stirring.
The meal is boiled and then removed from the heat.