South African Biltong Board
Homemade biltong—air-dried spiced beef—served as a charcuterie-style board with crackers, pickled vegetables, and cheeses. The beef cures and dries over 5–7 days, but the assembly takes minutes.
- Total time
- 420 min
- Servings
- 4
- Calories
- 320
- Protein
- 48g
Ingredients
- 2 lbs beef sirloin or brisket, sliced 1/4-inch thick with the grain
- 2 tbsp coriander seeds
- 1 tbsp black peppercorns
- 3 tbsp salt
- 1 tbsp brown sugar
- ¼ cup white vinegar
- 1 board assorted crackers, pickled vegetables, aged cheddar, and dried fruit
Instructions
- 1
Toast coriander seeds and peppercorns in a dry skillet over medium heat, ~2 minutes, until fragrant.
- 2
Grind toasted spices with salt and brown sugar using a mortar and pestle until coarse.
- 3
Pat beef slices dry. Rub both sides generously with the spice mixture, pressing so it adheres.
- 4
Place seasoned beef in a bowl and pour vinegar over; toss to coat evenly. Cover and refrigerate 1 hour.
- 5
Remove beef from marinade; pat dry with paper towels. Discard marinade.
- 6
Hang beef strips on wooden dowels or lay on a drying rack in a cool, dark, well-ventilated space.
- 7
Allow to air-dry 5–7 days until the beef is firm, dark, and slightly bendable but not brittle.
- 8
Once dried, slice into bite-sized pieces or leave as strips.
- 9
Arrange biltong, crackers, pickled onions, aged cheddar, and dried fruit on a serving board.
- 10
Serve at room temperature with small wooden picks or forks for serving.
Tools you’ll need
- dry skillet
- mortar and pestle
- large bowl
- paper towels
- wooden dowels or drying rack
- well-ventilated drying space (pantry or cool closet)
- large wooden or ceramic serving board
- small wooden picks
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