I know I haven’t been posting for a while, life was just getting to much and

kept interfering with my plans.

But onto this installments recipe…..

Biltong Spiced Beef Carpaccio, with Balsamic Reduction

This is something I’ve been playing with at work, had a craving for raw meat, and fortunately

had a big meat order coming in from our butcher, including the piece I used for this.

What we need:

1 eye muscle of beef (comes out the topside, not the head)

handful whole coriander

handful whole black peppercorns

handful coarse salt

about a cup balsamic vinegar

50 ml or so sugar

fresh rocket etc for garnish

(the measurements arent exact I know, fortunately the spices mix and the

balsamic is pretty indestructable and has a variety of uses)

How we do it:

Grind the pepper & coriander together till coarse.

Add in salt, mix well.

Trim the beef of any silverskin etc, then roll in the spice mix

Sear briefly on all sides in a very hot cast iron pan.

Leave to cool, then wrap tightly on plastic to form a semi-sausage

shape,

Chuck into freezer until firm and partly frozen.

Boil vinegar and sugar together until syruppy.

Slice the meat into very thin slices across the grain, arrange nicely on a

plate with some rocket.

Drzzle with balsamic, and enjoy.

Couple notes:

the beef can be done a couple days ahead of time, then sliced from frozen, just

allow to thaw on the plate before using.

Don’t serve to vegetarians or anyone who is offended by raw meat.

Kitchendog