1 large onion
1 clove garlic
500ml broth or water
400g tomatoes in own juice
100g canned chili jalapeno (you can take a couple of fresh hot peppers)
salt to taste. We
cut meat into small pieces.
Onion and garlic finely chopped.
Just finely chop the peppers.
We shift the meat and all the ingredients into the fire-resistant dishes, pour the broth,
add the mashed tomatoes along with the juice, put the chopped peppers. Solim to taste.
Cover the container with foil, then cover and put in a preheated oven to 180 degrees. Leave to stew for 1,5-2 hours. Then we try the meat for softness and either remove it from the oven or extinguish it before the end.
The finished stew is allowed to stand at room temperature under the lid for about half an hour, then serve.