Cut shoulder with bone slices. Fry in 1/2 of the oil the meat and put the pieces of the bottom of the pan (or a large ceramic casseroles). Fill with remaining sunflower oil and sauté the diced carrots, onions, potatoes, zucchini, peppers, cut into strips, eggplant cubes (as you advance them salted and left to drain) and cauliflower, broken into small pieces. After strangling add peas, okra, green beans and tomatoes. If canned, do not stew with the rest vegetable mixture. Season with salt. Pour the vegetable mixture over the meat. Add the chopped parsley, celery, black pepper, garlic and hot peppers (optional). Fry smoked brisket and add paprika. Pour over vegetable mixture and stir. Fill with hot water or juice from canned vegetables, so as to cover the mixture. Cover the pan with aluminum foil and bake for 3-4 hours in a moderate oven, and in the middle of baking remove fthe oil, to seal and boil off water that is not absorbed by the vegetables.