The meat is cut into pieces and pour the wine. Add chopped onion and carrot and pepper and let stand overnight. The next day the meat is removed, and the marinade strain. Fry the meat in the lard. Remove to another vessel and pour the strained marinade mixed with brandy. Add bay leaves and other spices and put to boil on low heat for 3 hours. Boiled meat and vegetables are distributed in a rectangular container, pour the strained juice of the dish and leave to cool to harden, then turns and garnished with pickles.