Cut meat to 2 1/2 - 3cm cubes and dry with kitchen paper. Season meat with white pepper, meat spice, salt and spice, Worcester sause and a little bit of mustard.

Heat up oil in a pan, fry meat and bones till brown. Then remove and set aside in a bowl.

Add water in the pan used in frying the meat, add cube, stir and bring to boil. Then add back meat and bones.

Add 1/2 tsp of salt, a bit of white pepper, bay leave, 1 or 2 , clous de girofle, carrot, onion, garlic, celery, and tomato puree.

Stir and cook very slowing (at the minimum) for 1 hours. Then add extra pepper or salt depending on your taste, stir and cook for another 30 minutes to 1 hour.

After 1 half or 2 hours of cooking, fish out everything except for the meat, bones and carrot.

Serve with mashed potatoes, pasta, rice, spazle, klösse, or knödl.