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(For 6 People)
500g beef dewlap, diced into small cubes
500g beef ribeye, diced into small cubes
50 gr İçim Butter
2 garlic cloves, peeled
50 ml grape vinegar
Salt, black pepper
Season the meat with a pinch of salt and pepper. Start cooking the Garlic and Drinking Butter in a large saucepan (preferably cast iron) over low heat. Stir in the meat. Close the lid of the pot. Cook the meat for about 2.5 hours, stirring with a wooden spoon every 15 minutes. Raise the heat close to cooked. Increase the heat and add a cup of vinegar to the pot. Continue cooking over high heat, stirring for a few minutes.
Then turn down the heat again and close the lid and wait for 20 minutes. Serve the kebab with rice and lavash bread.