Utensils 🍴well dry air ventilated cupboard, hooks, cutting board, kitchen knife, bowl, a pair of hands 😉 cling film
Ingredients for 1 South African during 1 Rugby 🏉game👀😂
600 g topside beef 🥩, red wine vinegar, salt and ground black pepper, coriander, if you like it spicy use some dried chillies 🌶
- Cut the meat 2 cm thick and 8 cm long. Remember it is going to dry and will be half the size.
- Rub the red wine vinegar into the meat
- Add all spices into the bowl
- Put the meat into the bowl and rub the spices evenly in
- Cover it with cling film and leave it to rest on room temperature for 2-3 hours
- Put the hooks in and hang it in the cupboard
It is important that the cupboard temperature is approximately 24 degrees
After 4 days you have a medium moist Biltong and it is ready to eat
TIP: A true South African combines it with dröe wors, bokkoms and Cabanossi
Delicious with beer 🍺 or brandy/rum and coke
In 1995, South Africa played the first international match over 40 years and won the World 🗺 Cup under Captain Francois Pienaar. The Springboks united a nation.
Romance of this recipe: We bought this old house from 1878. We had to replace and re-wire the whole house including the electrical board.
The original electrical cupboard is now a super Biltong cupboard.