Luke and carrot cut thin slices, add other products to the marinade and boil 5 minutes. Marinade to cool, pour the meat and leave four days in the refrigerator to rest. Push turns every day. The meat is removed from the marinade, blotted dry, fry in lard on all sides and remove. In the remaining lard fry flour, add the strained marinade and bone broth and vazvaryava. Meat returns, add salt and cook in low oven until soft. Before presenting removing some of the fat from the sauce. The meat can be served cold.