This is an AI-generated image.

Biltong

Name: Biltong
Total time: 60 min
Yield: Serves 6
Cuisine: South Africa
Ingredients: 600g (leg, in one piece) Beef; 100ml Wine Vinegar; 2 tbsp Ground Coriander; 1 tbsp Salt; 2 tsp Black Pepper; 1 tsp Sugar; 1 tbsp Worcestershire sauce

Snack

⏱ 60 min

👥 Serves 6

Difficulty ⭐⭐

Beef seasoned with vinegar and coriander and air-dried — South Africa's national dried meat.

📱 Open in Storage App

🚧 The Storage app is currently in development. Please check back soon.

📖 The Story Behind This Dish

Biltong is dried meat made by Dutch settlers as provisions for their journeys inland, and today it's South Africa's national snack. Beef is soaked in vinegar, coated with coarsely crushed coriander, salt, and pepper, and hung for several days in a well-ventilated place. Because it isn't smoked it differs from jerky, with a moist texture. It's a must while watching rugby.

🌆 Where it's eaten: On match day, fans in a sports bar share paper bags of biltong as they cheer in front of the TV.

🥕 Ingredients (serves 6)

Beef 600g (leg, in one piece)
Wine Vinegar 100ml
Ground Coriander 2 tbsp
Salt 1 tbsp
Black Pepper 2 tsp
Sugar 1 tsp
Worcestershire sauce 1 tbsp

👩‍🍳 Instructions

Cut the beef along the grain into strips 2cm thick and 4cm wide.
Soak the meat in the wine vinegar and Worcestershire sauce for 1 hour.
Mix the coriander, salt, pepper, and sugar; pat the meat lightly dry and coat it.
Refrigerate 12 hours to let the flavors settle in.
Hang on hooks or lay on a rack in a cool, airy place (or a food dehydrator) for 2–4 days, until as dry as you like.
Slice thinly to serve.

← More South Africa recipes 🗺 Explore another country