Cook the broth of the meat, add onions, salt, pepper. Cook for 1.5 - 2 hours. To get the meat from the broth, cool. To break it on the fibre. In broth to fill pre-washed rump. When grits are cooked to the consistency of semi-liquid cereal, add the meat (try the salt and if needed add), and cook until tender, stirring periodically Veselka (with a whisk). Don't be afraid to digest, the longer you cook the porridge, the better it tastes. The mixture SHOULD be viscous. All the gruel is ready! Usually served this mess watering butter, or sprinkled with passerovannym onions, I don't add, I'm good.