Ingredients:

  • 2 kg beef bottom round (silverside or topside)
  • 100 ml brown vinegar
  • 50 ml Worcestershire sauce
  • 60 g coarse sea salt
  • 30 g brown sugar
  • 40 g whole coriander seeds
  • 15 g black peppercorns
  • 5 g bicarbonate of soda
  • 5 g chili flakes

Instructions:

  1. Slice the beef with the grain into strips roughly 1 inch (2.5cm) thick, keeping a thin strip of fat for flavor.
  2. Toast whole coriander seeds in a dry pan until golden brown and aromatic, then coarsely grind with peppercorns using a mortar and pestle.
  3. Submerge meat strips in a mixture of vinegar and Worcestershire sauce for 30 minutes to acidify the surface.
  4. Mix salt, sugar, bicarbonate of soda, and crushed spices to create the dry rub.
  5. Remove meat from the liquid and dredge each piece thoroughly in the spice mix.
  6. Layer the meat in a glass or stainless steel dish, cover, and refrigerate for 12–24 hours, turning once.
  7. Pat the meat slightly dry, insert hooks, and hang in a biltong box or place in a dehydrator without pieces touching.
  8. Maintain constant airflow at 30°C–35°C (85°F–95°F) for 3 to 5 days.
  9. Test for doneness by squeezing; it should be firm outside but springy in the center. Slice across the grain to serve.