Fri, 9 July 2021
Chef: Dean Diplock from Breaffy House Resort, Castlebar
Ingredients:
For the Marinade & Rub:
1.5kg Beef Rump/Topside/Silverside (with fat on preferably)
400ml Brown Spirit Vinegar
100ml Worchester Sauce
2 Tbsp. Beef Stock Granules (Containing MSG)
2 Tbsp. Brown Sugar
4 Tbsp. Coriander (whole, toasted and crushed)
1 Tbsp. Ground Coriander
1/4 tsp. Clove Powder
1/4 tsp. Garlic Salt
1/4 tsp. Onion Powder
3 Tbsp. Course Salt
2 Tbsp. Black pepper Course
1 Tbsp. White Pepper
Method:
1. Cut your meat into approximately 2.5cm thick slices along the grain of the meat and set aside in the fridge.
2. Toast you coriander seeds in a dry pan until they begin to release their perfume and start to pop a little. Do not burn them.
3. Grind the coriander fairly course in a mortar and pestle and combine with all the remaining dry ingredients.
4. Mix your vinegar & Worchester sauce.
5. Spread some of your dry spice rub onto a tray ready for the meat.
6. Marinade your meat in the vinegar liquid and then lay it onto the dry rub tray. Coat all of the meat including the edges with more spice rub and then place the now spiced meat into a container with a drying rack in the bottom to drain blood away from the prepared meat.
7. Place in a fridge for 24 hrs. The following day, put a clean sterile meat hook through the tip of each of the slices of meat and hang in your dryer.
8. Do not let the slices touch, air needs to circulate around each slice to dry it.
9. The meat needs to air-dry in a cool, dry, well ventilated area. This can also be done in a room with fans extracting the moisture and the air circulating well.
10. Depending on the thickness of your meat and how you like your biltong (wet or dry), it will take about 3-5 days to cure.
11. Slice the meat against the grain now and serve with ice cold beer and good rugby!
