We start by chopping the onion very finely, so that no one can protest if they find pieces, and we do the same with the garlic and the green pepper. In a saucepan with three tablespoons of oil we begin to poach them over medium-low heat, until they begin to sweat. Peel the carrots and cut them into pieces of approximately one centimeter and add them with the rest of the vegetables.
While everything is poaching, we cut the meat into small pieces, since normally the butcher will have cut them too large. We take the opportunity to remove fat. You already know that I usually buy meat at Carnes Villa Maria, that they bring it to my house at an unbeatable price, and vacuum-packed. I recommend you try its quality, you will be convinced. Salt the meat and add it to the pot, stirring until its color has changed. At this time, add a tablespoon of flour or, if you prefer, cornstarch, and stir it well with the entire contents of the pot so that it is distributed well.
Now add the spices. A few sprigs of rosemary, 2 bay leaves, 1 pinch of paprika, 20 black pepper berries and 4 cloves. I don’t mind finding the pepper balls on the plate and putting them aside, but if you don’t want to find them you can put them in a tea bag or strainer and remove them later without any problem.
In addition to the spices, add 100 ml of brandy (it can also be white wine if you don’t have it) and 3 tablespoons of wine vinegar, letting the alcohol evaporate. Next, add homemade beef broth until the meat is covered. With the broth, you can add a little bit of spice if you want, if you like. As for the amount of broth, it does not have to be floating, but just level with the meat, because otherwise the sauce will not be thick, but it will be like a soup.
From now on, it has to cook covered, for between 1 hour and 90 minutes in a traditional saucepan, until when you taste the meat, it practically gets rid of its tenderness. If instead of making it over low heat, you prefer to make it in a slow cooker, 15 minutes will be enough.
