Biltong quick and easy

Ingredients for 1 servings:

• 600 g lean beef (e.g. roulades)
• 150 ml vinegar (e.g. herbal vinegar or apple cider vinegar)
• 3 tbsp coriander, shredded
• 2 tsp salt
• Pepper, mixed, coarsely ground
• White pepper, finely ground
• chili flakes
• Garlic
• Herbs of your choice

Instructions

Working time approx. 15 minutes; Rest period approx. 1 day; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 1 day 2 hours 45 minutes

without days of drying

First, cut the beef roulades into strips. These should be no thicker than 2 cm to ensure even drying. Pour the vinegar into a bowl and make a marinade with the remaining ingredients. Use plenty of coriander, as this provides the main flavor. Be a little more sparing with the salt (max. 2 teaspoons), otherwise a salty coating will form on the meat after drying. Pepper, chili, and garlic can be used sparingly or generously, depending on your taste. Now pour the marinade over the meat in a bowl and stir well to ensure the spices reach every corner. Place the bowl in the refrigerator overnight and let it marinate. Then stir again and hang the individual strips over the oven rack. Make sure the strips are always hanging over two rods to prevent them from sticking together. The oven door should be left slightly ajar to allow moisture to escape. For this purpose, you can insert a wooden spoon into the gap. Set the oven to 50°C fan/convection oven and let the meat dry for 2.5 hours. The meat should feel woody and brittle when cooked. If thicker pieces are still soft at the end, they can be dried for an additional 30-45 minutes. To eat, cut the strips into small pieces, as they are quite tough and difficult to bite into. Biltong is a great snack at parties or as a lunchtime snack. It’s low in fat and easy to prepare. Everyone can vary it to their own taste.