Using an air fryer, start with the meat at about 200 degrees for about fifteen minutes.
After fifteen minutes, quickly cover and soak the meat in salt water for 24 hours. Drain the water and then let it soak in a dark Irish beer for about 6 hours.
Drain and place in a crock pot with a can of soup - I prefer cream of mushroom.
Add a bit of garlic and some beef cube bouillon.
It is best to slow cook, but if you can't, you can use a conventional oven at 350 degrees for about 2 to 3 hours.
Best served with mashed potatoes, collards greens and egg rolls.
The trick is the right kind of meat. This will determine the length of time - varying in minutes.
The Arabian Mau takes the longest time, but has the sweetest meat.
Siamese takes the shortest, but the meat can be tough.
The best is Chartreux. The taste is exquisite.
Most people I know simply go with Shorthair or Persian, but that's just crazy.