Lo primero que debe hacer es preparar el día anterior un adobo en un recipiente de vidrio o de plástico (no de metal), debe preparar este adobo con la panela rallada, las zanahorias y las cebollas previamente cortadas en trozos grandes, el ajo triturado, el tomillo, la canela, el laurel, los clavitos de olor, la salsa negra y las gaseosa negra.
Luego debe chuzar la carne y condimentarla con sal y pimienta al gusto, y la coloca a marinar por 24 horas en la nevera.
Al día siguiente debe sellar en un sartén con aceite la carne, hasta que esté totalmente dorada.
Then you must transfer the meat to a pot along with the marinade and water, cooking it until it is soft. If you do it in a pressure cooker it would be for 1 hour, if you do it in a normal pot it would be for 2 hours.
Once the meat is ready, take it out and proceed to slice it into thick cuts and set it aside.
Then you must reduce the broth in which it was cooked, until a sauce is formed in which the meat must be bathed when serving it.
And that's it, traditionally this dish is usually accompanied by White rice.