Armenian Kaurma

Cut beef necks into 4 cm pieces.

Prepare a marinade of salt, water, wine, pepper, juniper. Boil and let cool.

Pour the marinade over the neck and put it in the refrigerator for 10 days (I had them in jars).

Stir the meat twice every day.

When 10 days have passed, put the meat on napkins and dry it.

Now you need to put the meat on a strong thread like beads and hang it to dry on the balcony so that neither insects, animals, nor birds get to it. Let it hang for a day.

Now remove from the thread and cut each piece into 2-3 pieces.

Melt melted butter in a cauldron and pour it over the meat so that it is completely covered with oil. Simmer on fire for 3.5 hours.

Now put the meat in jars and pour what it was languishing in (oil + juice). The layer of oil over the meat should be 4-5 cm.

The kaurma should stand in jars for 2 weeks. It is better to keep them in a dark, cool place. Then you can eat.