in Recipes

Biltong "Bloody Mary"

updated

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Ingredients for 2 servings:

  • 2 beef roulades, 180 g each
  • 10 cl vegetable juice
  • 3 cl tequila
  • 1 lemon(s)
  • ½ tsp salt
  • 1 tsp, heaped cayenne pepper
  • ½ tsp raw sugar
  • ½ tsp pepper

Instructions

Working time approx. 15 minutes; Rest period approx. 1 day; Cooking/baking time approx. 8 hours; Total time approx. 1 day 8 hours 15 minutes

Cut the roulades lengthwise into 1.5 cm wide strips. Squeeze the lemon juice. Mix the juice with all the other ingredients and place the strips in the marinade. The meat must be covered. Refrigerate the roulade strips for 24 hours. Set the oven to 60°C fan/convection oven. Place the strips on a rack and let them dry for 8 hours.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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