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Beef Biltong

Traditional Beef Biltong

Irene Muller
A traditional South African recipe to make your favourite cured meat snack. Healthy, simply to make and delicious. This recipe ticks all the boxes.
Prep Time 35 minutes
Total Time 35 minutes
Course Appetizer, Side Dish, Snack
Cuisine South African
Servings 5 people

Equipment

  • Meat Mincer

Ingredients
  

  • 3 kg Beef Silverside
  • 1 cup Coarse salt and Black Pepper Mix Ground up
  • 1 cup Coriander Seeds
  • 9 Whole Cloves
  • 10 Whole All-Spice Seeds
  • Balsamic Vinegar

For Carpaccio

  • Olive Oil
  • Black Pepper
  • Capers optional

Instructions
 

  • Dry your meat with a paper towel to remove the moisture.
  • Slice the meat into suitable strips.
  • On medium setting, heat a frying pan and add the coriander seeds. Stir until you can smell the coriander aroma – do not toast the seeds. Remove from heat.
  • Add the coriander seeds, allspice and cloves to a mortar and grind into small pieces. Make sure it’s not too fine.
  • Rub the meat on both sides with the balsamic vinegar, then the ground salt and pepper and sprinkle the spices on both sides. Wrap each slice of meat in cling wrap and let it stand overnight in a cool place.
  • The next day remove the cling wrap, shake off a little of the extra salt and spices.
  • Hang each slice of meat on a hook in a dry and airy place.

For Traditional Biltong

  • Hang the meat to dry as you like it. For the first few days you can use a fan on the hanging meat to help the drying process.

For Carpaccio

  • To make carpaccio, hang the meat for 48 hours, depending on how you want to have it. To serve the carpaccio, slice it thinly, add a little olive oil and capers, ground black pepper and salt. 
  • Add trimmings of your choice. Allow to rest for 30 minutes before serving.
Keyword Beef Recipes