Cut the brisket into large cubes (ask your butcher to cut through the bone if needed), then cut the meat at home. Place the meat in a pot with the garlic cloves and allspice berries, without adding salt. Add the chopped leek and celery.

Add the chalona and one sprig of mint. Cover and simmer for 1 1/2 hours.

After 1 1/2 hours, the meat should be tender and the vegetables and garlic should have broken down. Remove and discard the allspice berries. Add the potatoes to the broth (add boiling water if needed, never cold) until the potatoes and meat are covered. Add salt. Let the potatoes start to break down, helping them along with a spoon, so the stew is thick with some chunks of potato remaining.

In a hot skillet, sauté the diced onion with the red chili paste, black pepper, and cumin. Cook until golden and the onion is almost dissolved. Add this mixture to the pot and stir.

Mix well until everything is combined.

Chop the cilantro and mint, add them to the pot, stir, and turn off the heat.