in Africa, South Africa

Biltong with coffee

updated

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Ingredients for 2 servings:

  • 2 beef roulades (180 g each)
  • 3 cl balsamic vinegar, dark
  • 1 tsp, heaped coffee, ground
  • ½ tsp salt
  • ½ tsp raw sugar

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. Mix all other ingredients and place the strips in the marinade. The meat must be covered. Refrigerate for 24 hours. Set the oven to 60°C fan/convection oven. Place the meat strips on the rack and let 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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