Clean the meat from the veins if there are some and cut it into smaller pieces, 3 × 3 cm
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
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
Cook the onions and carrots over low heat for 15 minutes
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
Pour over with wine and simmer for 10-15 minutes to allow the alcohol to evaporate
Now is the right time to add 2/3 the amount of liquid
Cover the pot and cook over low heat for an hour, stirring occasionally
