South African Air-Dried Beef Board

Ingredients

• 2 pounds beef brisket or top round, trimmed of excess fat
• 2 tablespoons kosher salt
• 1 tablespoon black peppercorns
• 1 tablespoon coriander seeds
• 1.5 teaspoons garlic powder
• 1.5 teaspoons smoked paprika
• 1 teaspoon brown sugar
• 3 sprigs fresh thyme sprigs
• ¼ cup apple cider vinegar
• 4 ounces whole grain mustard
• 8 ounces aged sharp cheddar, cut into 1-inch cubes
• 8 ounces crisp crackers or oatcakes
• 1 cup pickled onions
• 1 cup cornichons or small pickled cucumbers
• 1 cup roasted salted almonds
• ¾ cup dried apricots
• 6 sprigs fresh thyme sprigs for garnish

Instructions

1. 1

   Trim the 2 pounds of beef brisket or top round into a thick, even rectangle about 2 inches wide and 10 inches long — you want a uniform shape so it dries evenly. This single piece will be easier to slice later than multiple smaller pieces.

2. 2

   Toast 1 tablespoon of black peppercorns and 1 tablespoon of coriander seeds in a dry 8-inch skillet over medium heat, shaking constantly, until fragrant and beginning to smoke slightly, about 2 minutes. Immediately transfer to a cutting board and let cool for 1 minute, then coarsely crush with the bottom of the skillet.

3. 3

   In a small bowl, combine 2 tablespoons of kosher salt, the crushed peppercorns and coriander, 1.5 teaspoons of garlic powder, 1.5 teaspoons of smoked paprika, and 1 teaspoon of brown sugar. Stir until evenly mixed.

4. 4

   Pour 0.25 cup of apple cider vinegar into a medium bowl. Rub the beef all over with the vinegar to dampen it evenly — this helps the spice rub adhere.

5. 5

   Coat the beef generously on all sides with the spice mixture, pressing gently so it clings to the meat. Place the beef in a large zip-top bag with 3 fresh thyme sprigs, seal, and refrigerate for 24 to 36 hours. The salt will begin to cure and tenderize the meat.

6. 6

   Remove the beef from the bag and pat it dry thoroughly with paper towels, wiping away most of the rub and excess moisture — you want the surface relatively dry so it forms a pellicle (thin dry layer) before it hangs.

7. 7

   Tie a piece of kitchen twine around one end of the beef and hang it in a cool, dark, well-ventilated spot (ideal temperature 60–70°F, humidity 40–60%). A basement corner or pantry hung from a hook works well. The beef will begin to dry within 12 hours and will develop a dark, leathery exterior.

8. 8

   Allow the biltong to hang for 5 to 7 days, depending on your environment and desired dryness. It should feel firm and dense when pressed, but still have a slight give in the center. The longer it hangs, the drier and more intensely flavored it becomes.

9. 9

   Once ready, remove the biltong from the hook and slice it very thinly — ideally 1/8 inch thick — on a slight bias with a sharp chef's knife or meat slicer. Slicing against the grain (perpendicular to the muscle fibers) ensures tender, easy-to-chew pieces. Trim away any heavily molded exterior if desired, though some surface mold is normal and flavorful.

10. 10

    Set a large wooden or slate board or platter on your serving surface. You'll arrange biltong, cheese, pickles, and accompaniments on this for a beautiful grazing spread.

11. 11

    Arrange the sliced biltong loosely in one section of the board, letting the slices overlap slightly like a fan — this showcases the beautiful deep red color and makes it easy to pick up.

12. 12

    Place 8 ounces of aged sharp cheddar cut into 1-inch cubes in another section. Position a 4-ounce ramekin or small bowl of whole grain mustard nearby — its sharp tang complements both the biltong and cheese perfectly.

13. 13

    Group 1 cup of pickled onions, 1 cup of cornichons or small pickled cucumbers, 1 cup of roasted salted almonds, and 0.75 cup of dried apricots in separate piles around the board. These provide bright, sweet, and salty contrasts.

14. 14

    Arrange 8 ounces of crisp crackers or oatcakes in a natural section, overlapping slightly. Scatter 6 fresh thyme sprigs across the board as garnish for color and to hint at the biltong's herbaceous flavor.

15. 15

    Serve at room temperature, encouraging guests to build their own bites by layering biltong, cheese, and pickles on a cracker, then adding a dab of mustard and perhaps an almond or apricot for texture and sweetness.

Tools you’ll need

• sharp chef's knife
• 8-inch skillet
• cutting board
• small bowl
• medium bowl
• large zip-top bag
• paper towels
• kitchen twine
• large wooden or slate board or platter
• small ramekin or bowl

More recipes like this

• 

  Ghanaian Fufu with Light Soup

  50 min

• 

  Pierogi z Kapustą i Grzybami

  90 min

• 

  Barley and Mushroom Bowl with Crispy Shallots

  45 min

• 

  Tanjia Marrakchia

  90 min