Corete with beef (Mloukhiya)

Meat is cut into equal pieces, they are spiced with tabil, salt and pepper and left aside. 2 or 3 cloves of garlic are peeled and crushed with a pinch of salt. a small onion is peeled and cut into thin slices. some branches of dried mint are thinned out and crumbled. Mloukhia is diluted without heating with oil in a cooking pot . it is put on fire mixed coutinuously with a wooden spoon so that the (coret) doesn't stick to the pot's inside surface, and that it becomes well mixed. As the mixture becomes consistent and thick containing no lumps, one liter and a half of water is poured and brought to the boil. heat is, then reduced and the mixture is left cooking under cover, without forgetting to stir it from time to time with the addition of some water so that the sauce keeps its initial volume. A the mucus(mucilage) is totally absorbed, the meat pieces are added with the bay leaves, the crushed garlic, the chopped onion, the chilli sauce and the ground dried mint. the sauce is mixed and left cooking in the same way as the begining for at least 2 hours. As meat is cooked, the pot is uncovered to reduce the sauce when water is totally evaporated (replaced by the floating oil) this means that, cooking is achieved. the bay leaves are eliminated, salt is checked and the pot is removed from fire the dish is finally, served hot.
N.B. : beef meat in this dish can be replaced with the beef's head, the camel's flesh, tripe or andouilktte (small sausage made of chitterlings)