Tapapecho in juice with rice

Boil 2 cup button water per tza rice. In a pan with oil, put the rice and stir. Once boiled water put in the pot with the rice and add salt. Cover and low heat 15-20 min. Once ready reserve

For meat: Preheat oven (150C). After defatted meat, dry thoroughly (with paper) and salpimentar

Heat oil in a saucepan over medium-high heat. Seal meat 4-5 mins each side. Put on a plate

In the same pot, heat another little oil and cook onion, stirring until smooth, 3-5 mins. Add garlic and cook 1 minute more. Add tomato sauce, water, vinegar, pepper, bay leaf, carrot slices or cubes, stir

Let boil again and return the meat to the pot and cover with the sauce, cover and bring to the oven 2 ½ to 3 hours. look 2 times to check that has not been dried. Turn off the oven, remove the meat from the pot and let stand 20 mins

At serving time cut the meat into thin slices and serve with rice.