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DARK
AND SHINY BILTONG
This recipe is particularly suitable for those who prefer their BILTONG
lean and dry, so trim away all the fat.
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2 kg lean roasting beef.(Silverside, Topside or such)(London Broil)
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125 gram fine salt.
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25 ml brown sugar.
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5 ml bicarbonate of soda.
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2.5 ml coarsely ground black pepper.
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12.5 gram coarsely ground coriander seeds.
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200 ml vinegar mixed with 50ml Worcestershire sauce.
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1 litre warm water.
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Cut meat into strips of approximately 1cm thick.
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Mix together all dry ingredients.
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Rub dry spice mixture into the meat.
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Layer meat in bowl with the thicker pieces at the bottom,
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sprinkling a little vinegar mixture over each layer.
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Leave in cool place for 24 hours.
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Remove meat, strain the vinegar mix and add a litre of warm water to the
mix.
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Dip the meat into the vinegar/water mix and rub off any salt and spices
that still cling.
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Squeeze meat dry with hands or dry with paper towel.
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Skewer meat and hang.
Home......Terug
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