Biltong-Style Oven-Dried Beef
A biltong-style beef snack seasoned with vinegar, coriander, salt, sugar, and pepper. For a home kitchen, this version uses refrigerated marination and controlled low-temperature oven drying rather than uncontrolled room-temperature air drying.
Prep
8h 20m
Cook
5h
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 1kgBeef Round (trimmed and cut into strips no thicker than 1 cm (3/8 inch))
- 100mlApple Cider Vinegar
- 20gSalt
- 10gBrown Sugar
- 12gCoriander Seeds (crushed)
- 5gBlack Pepper
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Toast the coriander seeds in a dry pan until fragrant, then cool and crush them.
- 02
Rub the beef round with the apple cider vinegar. Mix the salt, brown sugar, coriander seeds, and black pepper, then coat the beef evenly.
- 03
Cover and marinate the beef in the refrigerator, turning once so the seasoning is even.
- 04
Preheat the oven to 75°C (170°F). Set a wire rack over a rimmed baking tray.
- 05
Arrange the beef strips on the rack without overlap. Dry them until the thickest strip has reached 71°C (160°F), then continue drying until firm and dry but still slightly pliable.
- 06
Cool completely, refrigerate in a covered container, and slice thinly for serving.
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