Heat the oil in a large flameproof casserole and brown the meat lightly all over. Add all the other ingredients to the casserole with enough water to cover. Bring to a boil, cover, reduce the heat, and simmer gently until the meat is tender, about 3 hours.
Allow the meat to cool completely in the stock, then remove to a serving platter. Reserve the stock for another use.
Recipe from The Book Of Latin American Cooking, by Elizabeth Lambert Ortiz, published by Grub Street, £14.99.
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