Rest your meat in the fridge for a nigt.

Hash (slice in cubes) your meat and put them in a large pot.

Put your 250 gr. (0,6 lb.) tail fat for one kg. of meat in a separate pot.

Close the lid of your meat pot and cook at low heat until it runs out of its water. Check your pot occasionally and take the scum with a spoon.

While cooking your red meat start to sauté your tail fat. After it boils down strain the gristle from it with a sieve.

When the meat runs out water take the dark water at the bottom with a laddle.

Add your strained tail fat to the meat, add a little more salt than the normal amount and sauté 5 more minutes.

Take your turkish braised meat from the heat and pour them in large and wide glass containers while they are hot. (don’t use plastic because it won’t be healty with the heat.)

Wait for the fat cools down, slice your turkish braised meat in portions, put them in the fridge if you will consume in a month or put in the freeze if you will use them later.