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In a large frying pan brown the meat pcs very well in the extra virgin olive oil and garlic.
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You may have to do this in two or possibly three batches.
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See hint below.
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Place the meat in a suitable stove-top covered casserole and add in the remaining ingredients.
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Simmer, covered, till the meat is very tender, about 2 hrs.
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You may have to add in some water to the pot now and then.
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Don't let this dish dry out.
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This can be served in a bowl with a great deal of bread or possibly with pasta.
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This recipe serves 6.
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Hint: When browning meats use a very heavy frying pan and small batches of meat.
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If you put all the meat in a thin pan at once the little heat available in the thin metal of the pan will be absorbed quickly and you can't sear the meat, only slowly cook it, thus toughening the meat.
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Proper browning means which you sear the meat quickly, thus sealing in the flavorful juices and coloring the natural sugar which is in the meat.
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Comments: The Jewish ghetto in Rome, a place you must visit, still has a few restaurants which serve food which has been typical of these people for the last few hundred years.
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You will find kosher bakers and kosher butchers.
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And you will find a few dishes like this one.
