Briefly rinse and dry the meat and cut into long strips 3 cm thick.
Pour the vinegar into a large enough bowl. Crush the garlic cloves and add to the vinegar. Season with the coriander, cumin and salt. Stir in two teaspoons of olive oil.
Toss the meat in the marinade and let sit in the refrigerator overnight.
The next morning, turn the meat in the marinade again.
In the evening, hang the meat to dry in an airy, dry place for a week.
To cook the chli, render the beef fat.
In a saucepan, bring 500 ml of water to a boil. Add the rendered fat and simmer gently for 10 minutes.
Add oil, 240 ml olive oil and the dried meat and cover. Bring to a boil, cover and cook at a high temperature for 30 minutes. Keep stirring during this process.
Turn down the temperature and let the water evaporate. The meat should just be swimming in the fat and should break up easily with your fingers.
Add 500 ml of water and let it evaporate.
Remove the meat from the fat, let it cool and cut it into pieces.
Place in a canning jar, pour the still warm fat over it and let cool.
Close the jar tightly and store in a cool place.