Biltong

Ingredients

• 2 tbsp Coriander Seeds
• 1 tbsp Black Pepper
• 1 tsp Brown Sugar
• 500 g Beef Silverside
• 125 ml Brown Vinegar
• 2 tsp Kosher Salt

Method

1. Pat {beef_silverside} dry, then slice with the grain into long strips of even thickness so the biltong dries evenly and stays sliceable.
2. Toast {coriander_seeds} in a dry skillet over medium heat for a few minutes until fragrant, then crush them coarsely so they cling to the meat and release their oils.
3. Rub the sliced {beef_silverside} with {brown_vinegar}, {kosher_salt}, crushed {coriander_seeds}, {black_pepper}, and {brown_sugar}, layering the strips in a non-reactive dish. Cover and refrigerate until the meat is seasoned through and lightly firmed.
4. Hang the cured {beef_silverside} in a cool, dry, well-ventilated place until the exterior is firm, the centre is still slightly yielding, and the aroma is clean and beefy.
5. Slice the dried {beef_silverside} thinly across the grain and finish with a light pinch of {black_pepper} for a fresh, bright edge before serving.