The next day, take the meat, place it in a pot with water, and blanch it. Once the water boils, pour it out and drain the meat. In the pot, add the oil, sauté the meat, add the onion and garlic, and cook on all sides until browned.

Strain the marinade and drain it well. Deglaze the meat with the marinade, and once the liquid evaporates, add the tomato juice, salt, pepper, cinnamon, and allspice. Add water, cover the pot, and simmer for about two hours until the meat is tender. Meanwhile, add water occasionally to prevent the meat from sticking as the liquid evaporates.

Peel the pearl onions, place them in a pot with water, and blanch them to remove bitterness and make them easier on the stomach.

Add them to the meat, add a little water if needed, and let them cook until the pearl onions are ready and the sauce thickens!!! Good luck!!!