Preparation
Cut the meat into pieces, season with salt, pepper and let it brown gently in a pan barely sprayed with Canola oil. In a separate pot, place the water and add the garlic, onion and céleri. Next, add the bay leaf, the wine and finally the raw carrots and cut into casters. Let it boil until it reduces the liquid, add the already golden meat and let it cook for another 20 minutes over low heat, allowing the meat to be integrated into the rest of the preparation. Finally, add the finely chopped coriander.
