INSTRUCTIONS

Soak dried Seaweed in cold water for 10-15 minutes, allowing it to expand. Drain the water by running the Seaweed under running water.

Cut the meat into cubes and let it rest with red wine, salt and a bay leaf.

In a saucepan, add the olive oil, garlic, onion and the meat cubes (as apart as possible; not piled) and season with salt, cumin and pepper.

Let it brown adding water to avoid drying or over browning.

Then, add a little tomato pulp, the seaweed, some carrots and potatoes letting the vegetables stew together with the meat until they reach the desired texture.

After 30 minutes, you can add more water if you want more broth and let it simmer for another 15 or 20 minutes.

Serve with the accompaniment of your choice.