COPPERBiltong recipe
Strips of beef rubbed with salt, black pepper and toasted coriander, sprinkled with vinegar and air-dried until firm.
Ingredients
- 1000 g beef fillet
- 30 g salt
- 10 g black pepper
- 10 g coriander seeds
- 50 ml vinegar
- 5 g cayenne pepper
How to make Biltong
- Trim any excess fat from 1000 g of beef fillet and slice it into strips about 1 cm thick.
- In a mixing bowl, combine 1 tablespoon salt, 1 teaspoon black pepper, 2 tablespoons crushed coriander seeds, and ½ teaspoon cayenne pepper.
- Rub the spice mixture thoroughly over all surfaces of the beef strips for even coating.
- Drizzle 50 ml of vinegar over the seasoned meat, ensuring it's well covered.
- Place the marinated meat in the refrigerator and allow it to marinate for 2 hours.
- After marinating, hang the beef strips in a cool, dry place.
- Let the meat hang for 4-7 days, checking daily until it reaches your preferred dryness.
- Once dried, slice the biltong thinly and enjoy it as a delicious snack.
What is Biltong?
Biltong is a traditional dish from Botswana, and takes about 5 days and 2 hours from start to finish. It is built around beef fillet, vinegar and coriander seeds. The recipe below uses 6 ingredients and is written out step by step.
How long does Biltong take?
At 7335 minutes it is slower than 99% of the 586 dishes in Copper's atlas. The method runs to 8 steps.
Any tips for making Biltong?
Rub the spice mix over every surface of the beef strips, then hang them in a cool, dry place and check them daily until dry enough for you.
How Biltong compares
At 5 days and 2 hours, Biltong is among the 10 longest of the 586 dishes Copper documents. Beef fillet appears in no other dish in the atlas.
Copper documents Botswana alongside 197 other countries. Every recipe is free to read, with the full ingredient list and every step.