Biltong

Ingredients

Instructions

1. 1

   Trim away any silver skin from the beef, then slice it lengthwise with the grain into strips about 2 cm thick, 3-4 cm wide, and 15-20 cm long. Cutting with the grain gives the chewy traditional texture. Pat the strips completely dry with paper towel so the seasoning adheres well.

2. 2

   Toast the coriander seeds in a dry pan over medium heat for 1-2 minutes until fragrant, shaking the pan often so they do not scorch. Crush them coarsely with a mortar and pestle or spice grinder; a coarse texture is traditional and gives better surface coverage.

3. 3

   Mix the crushed coriander, black pepper, coarse salt, brown sugar, and bicarbonate of soda in a bowl until evenly combined.

4. 4

   Splash the vinegar over the beef strips and rub to coat all sides. Then coat the meat evenly with the spice mixture, pressing it in well so every strip is seasoned.

5. 5

   Arrange the strips in a non-reactive dish in a single layer if possible. Cover and refrigerate for 30 minutes, turning once halfway through, so the salt and vinegar penetrate evenly.

6. 6

   Preheat the oven to 70°C or the lowest setting that stays below 80°C. Remove the beef from the dish, shake off excess seasoning, and pat the strips dry again. Thread hooks or skewers through one end, or lay the strips on a wire rack set over a tray so air can circulate fully around them.

7. 7

   Dry the beef in the oven for about 25 minutes with the door slightly ajar to let moisture escape. The strips should feel dry on the outside but still give a little when squeezed; this quick method makes a softer, less shelf-stable biltong suited to immediate eating rather than long storage.

8. 8

   Cool for 5 minutes, then slice thinly across the grain for easier eating, or leave in strips for a more traditional chew. Serve immediately.

Nutrition per serving

Notes

• •Traditional biltong is usually air-dried for several days; the 60-minute version here is a fast home method and should be eaten the same day or chilled and eaten within 24 hours.
• •If you want a more paleo-leaning version, omit the brown sugar; the flavour will be slightly sharper and the carbs lower.
• •Do not raise the oven temperature too high or the beef will cook rather than dry.
• •Silverside, topside, or rump work best because they are lean and slice neatly.

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