Traditional Beef Biltong
A classic South African dried meat snack cured with coriander and vinegar.
Origin & History
This snack originated from the Dutch settlers who needed a way to preserve meat during their long journeys across the interior.
Ingredients
- 2kg beef silverside or topside
- 1/2 cup brown sugar
- 1/4 cup coarse salt
- 2 tbsp whole coriander seeds, toasted and crushed
- 1 tsp black peppercorns, crushed
- 1/2 cup brown vinegar
- 1/4 cup Worcestershire sauce
Method
- 1
Slice the meat into 2cm thick strips against the grain.
- 2
Mix the dry ingredients together in a bowl.
- 3
Dip the meat strips in the vinegar and Worcestershire sauce mixture.
- 4
Rub the dry spice mix thoroughly into the meat.
- 5
Marinate in a glass dish for 12 to 24 hours in the refrigerator.
- 6
Hang the meat in a biltong box or a cool, dry area with good airflow for 3 to 5 days.
Top Tips
- Use high-quality meat with some fat for better flavor.|Ensure the coriander seeds are toasted for maximum aroma.|Do not let the meat strips touch each other while hanging.|Adjust drying time based on how wet or dry you prefer your meat.
Serve with
Traditionally paired with other South African classics:
Community Kitchen
Every South African family has their own version of this recipe — small tweaks passed down through generations. Do you make yours differently? Share your family variation with the community.
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