Spicy Cured Beef Carpaccio
How to make a delicious biltong carpaccio in a fun and efficient way. This is a recipe that you will want to save for ever!
Ingredients
- 1 kg Beef Fillet (without membrane)
- ½ cup Coriander Seeds
- 3 cloves Garlic
- 6 whole All Spice Seeds
- 1 cup Coarse Salt grounded
To Serve
- ½ cup Balsamic Vinegar
- ¼ cup Olive Oil
- Black Pepper (to taste)
- 2 tbsp Capers
Instructions
- First you need to dry your meat with a paper towel to remove the moist around it.
- Now, in a Pan heat the coriander seeds until you can smell the coriander aroma but do not toast.
- Add the coriander seeds, all spices and clover to a mortar and grind until you have broken all the seeds and add the salt and mix when done.
- Rub the meat on both sides with the balsamic vinegar and sprinkle with spices after. Now wrap the meat in Cling Film and let it stand overnight in a cool place.
- The next day take the meat out of the cling film and lightly shake off extra salt and spices.
- Hang the meat on a hook in a dry and airy place for 48 hours or more.
- After the hanging process, take the meat off the hooks and cut into thin slices.
- Places slices on a plate with trimmings of your choice, Capers, olive oil and black pepper.
- Leave 30 minutes before serving.