Biltong is simple delicious stuff that also happens to be full of healthy and relatively easy to make. And with this recipe, you can experiment with a different taste sensation by using something very similar to a biltong recipe. But turning into more of a biltong carpaccio by just cutting out some of the extra drying time.
Quality Meat
The quality of your meat will play a role in the taste and texture of your final product. It would also be the better choice for your health as well as that of the animals and environment. So I strongly recommend using high-grade beef. And if you can, choose an organic, hormone-free option. You could also play around with different cuts or even types of red meat. Venison, for instance, would also produce a divine biltong carpaccio.
An Easy Method
This biltong carpaccio is pretty straightforward to make. There is a fair amount of resting and drying time needed for the recipe, so you will need to give yourself at least a couple of days before promising it to anyone. But there is minimal labour involved. You just need to heat up your coriander seeds a bit, before grinding them in with your cloves and allspice. Then you sprinkle in your coarse salt before rubbing this delicious spicy mix into your beef. Finally, all that remains is a coating of balsamic vinegar followed by a cling film wrapping and an evening of flavour absorption.
The next morning you just need to remove the cling film and shake off extra spices before hanging your meat to dry for a couple of days. Leaving it to dry for more than 48 hours will give you more of a biltong finished product. While serving the meat in a bit more of a moist raw form gives it the flavors and textures associated with carpaccio.
To add to the beauty and usefulness of this recipe. Your biltong carpaccio can be used in a wide variety of different ways. For example, you could try our Biltong and Feta Omelette Recipe.
Spicy Cured Beef Carpaccio
Ingredients
- 1 kg Beef Fillet (without membrane)
- ½ cup Coriander Seeds
- 3 cloves Garlic
- 6 whole All Spice Seeds
- 1 cup Coarse Salt grounded
To Serve
- ½ cup Balsamic Vinegar
- ¼ cup Olive Oil
- Black Pepper (to taste)
- 2 tbsp Capers
Instructions
- First you need to dry your meat with a paper towel to remove the moist around it.
- Now, in a Pan heat the coriander seeds until you can smell the coriander aroma but do not toast.
- Add the coriander seeds, all spices and clover to a mortar and grind until you have broken all the seeds and add the salt and mix when done.
- Rub the meat on both sides with the balsamic vinegar and sprinkle with spices after. Now wrap the meat in Cling Film and let it stand overnight in a cool place.
- The next day take the meat out of the cling film and lightly shake off extra salt and spices.
- Hang the meat on a hook in a dry and airy place for 48 hours or more.
- After the hanging process, take the meat off the hooks and cut into thin slices.
- Places slices on a plate with trimmings of your choice, Capers, olive oil and black pepper.
- Leave 30 minutes before serving.
