Beef Biltong

Introduce

Chef :

Bianca Mwale

Beef Biltong

I had this recipe sitting in my drafts for a while, waiting for the perfect moment to shine. Then #GlobalChallenge called for beef, and it was the perfect nudge share the delicious results with you my CookPad family.

Ingredient

Cooking time :

7 days

500 g

beef

1/8 c

balsamic vinegar

2 Tbsp

Worcherstershire sauce (optional)

1/8 c

coriander seeds

Cardboard box

little fan

buld (I used a makeup mirror ringlight)

Cooking instructions

* Step 1

Using a very sharp knife, cut the beef along the grain for a chewy effect or cut across the grain to stop the beef from being too chewy. Cut into slices of preferred thickness but still ensuring not to cut too thick for fast drying

* Step 2

MAKING THE BILTONG BOX Meanwhile, make your DIY Biltong box by setting the box upright with the top flaps open. Cut a hole in the side of the box near the bottom for the fan or light to fit into

* Step 3

In a container, poured some balsamic vinegar and work the beef into it. Let marinate for 30minutes to aid preservation (marinating too long makes for a very strong vinegar taste)

* Step 4

Using a pestle and mortar, crash the sea salt, black peppercorns, and coriander seeds until fairly course. Mix with the chilli flakes

* Step 5

Rub the salt and spice mix into the beef to fully cover

* Step 6

Hang into the Biltong Box using small metal hooks (it could be small bent wires, paper/money clips folded into a hook, etc). Let dry for 5-8 days or until desired doneness (some prefer it drier, hence leave it longer, while some prefer it a little wet and rare/pink in the middle)