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Beef biltong bites recipe

Beef biltong bites recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef

One way we use up all the bits created from making our biltong that doesn't go in our packets. We served it with Claire's fabulous chilli sauce from Spice n' Easy.


Isle of Wight, England, UK

3 people made this

IngredientsServes: 4

  • oil for frying
  • 1 large onion, finely chopped
  • 1 garlic clove, finely chopped
  • 150g biltong bits or finely chopped soft biltong
  • 60g plain flour
  • 1 thick slice of bread, grated into crumbs
  • 2 eggs, beaten
  • salt and pepper to taste

MethodPrep:15min ›Cook:10min ›Ready in:25min

  1. Saute the onion and garlic till soft. Transfer to a bowl.
  2. Add all remaining ingredients to bowl - you should get a firm mixture that is really easy to make into small balls. Roll into balls and flatten slightly.
  3. Heat 1cm of oil in a frying pan over medium high heat. Fry the balls till lightly browned on both sides.

Tips

We fried ours, but are sure they could be brushed with oil and roasted for a slightly healthier version! Try adding your favourite dried spices to taste.

See it on my blog

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Reviews & ratingsAverage global rating:(2)

Reviews in English (1)

Came out brilliantly, lightly fried. Cooked with Greeffs Biltong dust of course!-01 Sep 2013


Crack Beef Tip Bites

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BILTONG RECIPE

Biltong is a South African classic. It is an air-cured meat marinated in vinegar and spices. And it’s one of the main treats that South Africans abroad often miss – so here, for those pining for a taste from home, is a delicious biltong recipe…

Many different types of meat are used to make biltong, ranging from beef through game meats and ostrich. Try this simple easy biltong recipe or watch SuzelleDIY’s video below for her step by step guide!

  • 2 kg meat
  • 100 ml brown sugar
  • 30 ml coarse salt
  • 15ml bicarbonate soda (this softens the meat)
  • 125ml crushed coriander seeds
  • 125 ml red wine vinegar
  • 1 tbsp cracked black pepper
  • 1 tbles paprika or chilli flakes
  1. Use a good quality meat like silverside or topside
  2. Slice the meat, with the grain into 1cm thick x 2cm wide strips and about 20cm in length and rub thoroughly with the vinegar.
  3. Mix the salt, sugar, crushed coriander seeds, bicarbarbonate of soda, black pepper and paprika together in a bowl to form a rubbing mixture.
  4. Rub the spice mixture into the pieces of meat.
  5. Take a glass or stainless steel container and layer the meat, making sure the the thicker pieces are at the bottom.
  6. Cover the container with cling film in fridge or commercial refrigerator for about 12 hrs mixing every couple of hours so that the meat flavours evenly.
  7. Hang up to dry in a well ventilated spot.
  8. Biltong Machines for home use work very well.
  9. Drying time is about 4-5 days, depending on the weather, and your personal preference.


SOUTH AFRICAN BILTONG

My family and I LOVE biltong. Biltong reminds me of my family vacations in South Africa. It almost seemed that a road trip would be remiss without biltong, chips and soda! My parents used to buy store bought biltong until one day, they decided to buy a biltong maker. We never bought store bought biltong again! When making your own biltong, you can make it less dry than store bought biltong. I like the softer center rather than a completely dry texture.

When I moved to the States, I remember trying to fabricate my own biltong box. I found a small personal electric fan, placed it at the bottom of large plastic crate that I enclosed with newspaper, marinated my meat and let it do its thing. It was delicious. I did find that making biltong may have its challenges depending on the climate. It may be more challenging to dry your biltong in humid climates before the mold sets in!

Unlike American beef jerky, South African biltong is meaty. Slabs of meat, the thickness of a piece of steak, are cured and then sliced. My daughters and all their friends have learned about South Africa through biltong! This recipe and instructions is for one of my daughter's friends. I hope you enjoy this Jojo!

"Eye of Round" cut of beef used for biltong

Spices: Biltong dry rub is usually made up of coarse salt, black pepper, brown sugar, vinegar and coriander. Do not use table salt. It is too fine and is quickly absorbed into the meat, making it very salty. Vinegar is used not only as a preservative, but the acid is also a natural tenderizer. I usually use apple cider vinegar or a wine vinegar. The amount of coriander and black pepper used to really up to your personal taste. I love the taste of coriander and black pepper so I tend to add more than most recipes. I usually roast whole black pepper corns and coriander seeds in a dry skillet. Once it starts to smell, remove it and grind it to a coarse grind in a hand blender or use a pestle and mortar to grind it. I have a cusinart emersion hand blender that I love. It has a chopping and whisk attachment that I've used for so many other things. One of the more useful tools in the kitchen!

Equipment: Biltong hooks. Hooks are needed to suspend the meat. I made some hooks using metal paper clips and twisting them into a "S" shape.

Since I live in California with no humidity, I've discovered that my gas, convection oven is the best biltong maker ever! I remove the base of the oven to allow more air circulation. I line that base with newspaper to avoid the drips from getting onto the gas line. I then adjust the rack so it sits on the highest level. Biltong takes 2 days to dry with both the oven light and fan on.


Here is an alternative recipe for Braaied Marinaded Beef Fillet

This recipe is adapted from the great South African cook book “Braai The Beloved Country” by Jean Nel.

Ingredients:

  • Beef Filet – size of your choice
  • Rosemary sprigs
  • Some fresh marjoram/oregano leaves (note – these herbs are something like cousins but can be used interchangeably. My vote is for Oregano..
  • Balsamic vinegar
  • Wholegrain mustard
  • Coarse sea or Kosher salt
  • Ground black pepper (make sure to freshly grind, don’t use store ground stuff)
  • Soaked cooking / cotton string

Directions:

Make sure you have a good hot fire, preferably with some nice hardwood to add flavor (natural hardwood charcoal fine as a base but please don’t use briquettes as they will ruin the taste of this expensive cut of meat!). Heat the grill and scrape clean then lightly oil the grilling surface (e.g. using an olive oil spray or oil dampened cloth / paper towel).

Coat the tenderloin filet with the wholegrain mustard, apply ground pepper, salt and wrap with the wet string. Feed the fresh sprigs of Rosemary and marjoram/oregano under the string on both sides. Sear both sides on high heat then place on medium heat to continue cooking. Splash balsamic vinegar over cooking meat once on either side (not too much – most will burn off leaving a nice subtle taste).

Follow the same instructions as above to measure the internal temperature being careful not to overcook! Let the filet cool for about 5 minutes and serve sliced to liking.


THE BASIC BILTONG RECIPE

If you prefer a cut with a fat rind make use of Silverside or Topside if you want a lean cut. Cut into 2 – 2,5cm strips thick. Remember to cut along with the grain.

Sprinkle the strips of meat with the vinegar and Worcestershire sauce mixture on both sides. Make sure to coat the meat thoroughly. Then coat the meat both sides with the spice mixture and place in a large tray.

Place the tray in the fridge and let the meat marinade in the spice and vinegar mixture for about 12 hours. Mix the meat thoroughly and let it marinade for another 12 hours.

After you have pickled the meat for 24 hours hang directly in a well ventilated area or in front of a fan. Please make sure that the meat is hanging in a cool area with no warm air.

Do not rinse or wipe off any of the spice and liquid mixture before you hang the Biltong to dry.

Check the meat after 4 – 5 days depending on how moist you want the inside to be.


What Ingredients Do You Need For Garlic Butter Steak Bites

If the name doesn’t say it all for you, here’s what you’ll need:

  • Garlic – the more the better. If you know me you know I love my garlic so go nuts!
  • Butter – I always use unsalted because this way I can control the salt in all my recipes.
  • Steak – I love using a sirloin steak in this recipe and cut it into small pieces. Sirloin packs a lot of flavor and it’s pretty tender, but still affordable.
  • Olive Oil – extra virgin.
  • Salt & Pepper – to season to your liking.
  • Red Pepper Flakes – for a little bit of heat, so if you want it mild, just skip the pepper flakes.
  • Parsley – I always love to garnish everything with a little bit of parsley because it makes the dish look so much better. We eat with our eyes first!


My Mums Favourite Biltong Recipe

A word from Mum on why cooking with biltong is the best:

"Biltong is a great addition to so many recipes. It adds a lovely rich flavour and a nice protein lift. It's really easy just to chuck in a quiche or sprinkle over a salad. The Ember Chilli flavour even adds a nice kick if you want to spice up a recipe."

The deep, rich umami flavours of biltong lend themselves perfectly to a whole load of great biltong recipes, from protein-rich breakfast dishes (that’s right, biltong for breakfast) to traditional South African stews, pasta dishes and pastries. It turns out biltong is a fried egg’s best friend, and goes very nicely on top of fluffy pancakes. You can make a rich, hearty version of a chilli con carne using biltong, scatter chopped pieces onto a salad, crisp it up to go on top of soup, and - our personal favourite - use it as a crispy, meaty pizza topping. Mum’s biltong flan is one for a dinner party with friends, and our biltong recipe for scrambled eggs with creamy French beans is a hangover saviour. We’ve even got a biltong recipe for a biltong-laced scotch egg for you. Trust us, once you try it, a classic scotchy will never taste the same again. Our lean, top-quality meat has around 15g of proper protein per pack, so you can feel good about throwing it in to just about any biltong recipe you can like. It’ll add texture, salt and meaty depth to most dishes, and might just become your new cupboard essential. Think of it as bacon’s worldlier, more refined older sibling. With far less fat, far more protein and all the flavours of good, old fashioned British and Irish farms.


NAMIBIA BILTONG

BEES en WILD biltong resep.
Hier is hoe ons vir GENERASIES al hier in Nambia biltong maak, en DIT bly vir my persoonlik die HEEL LEKKERSTE.

  • Vir elke 1 kg Biltongvleis die volgende mengsel speserye:
  • 18 g sout
  • 2 g swart peper
  • 1 g bruinsuiker
  • 4 g koljander

Sprinkel die biltongvleis met Worcestersous, terwyl dit speserye gegooi word.
Laat lê 12 ure, en roer weer goed deur.
Hang na nog 12 ure uit in ‘n goed geventileerde vertrek, of voor ‘n waaier of in ‘n Biltong kas, SONDER WARM LUG.

Beef Biltong and Game Biltong
This is how we make Biltong here in Namibia for generations and it still is the number ONE recipe for ME.

  • For every 1 kg biltong – mix the following spice:
  • 18 g salt
  • 2 g black pepper
  • 1 g brown sugar
  • 4 g coriander, coarse

Sprinkle biltong with spice mix and Worchester sauce alternatively.
Let it rest for 12 hours and mix well again, let it rest for another 12 hours and hang in well ventilated room or in front of the fan or in a Biltong Cabinet WITHOUT WARM AIR!!

Foto en resep: Stefaans Blaauw‎
Foto van gekerfde biltong: Madelein Brinklow


Droe Wors Recipe

As mentioned previously, any good quality wors of the thin variety can be hung out to dry. This particular recipe however, dates right back to the era of the Great Trek in the early nineteenth century.

This is how Droë Wors (dried sausage) tasted hundreds of years ago!

Fundamentally the spice ingredients and the method of preparation remain the same as the boerewors recipe but the meat ingredients differ.

For the Trekkers in those days venison, beef and mutton was abundantly available, but pigs were not suitable company for them and their nomadic lifestyle.

Therefore, we use the same spices and method as for making boerewors , but the meat type and quantity is slightly different.

  • 3 kg Beef or Venison (no pork or veal, it goes rancid when dried)
  • 100 g beef fat (no pork or spek)
  • 25 ml Salt
  • 5 ml ground Black Pepper
  • 15 ml Corriander singed and ground
  • 1 ml Ground Cloves
  • 2 ml Nutmeg Powder
  • 125 ml Brown Vinegar
  • 25 ml Brandy (optional)
  • 25 ml marsala (optional)
  • 200 g narrow (thin) sausage casings
  • 3 kg Beef or Venison (no pork or veal, it goes rancid when dried)
  • 100 g beef fat (no pork or spek)
  • 25 ml Salt
  • 5 ml ground Black Pepper
  • 15 ml Corriander singed and ground
  • 1 ml Ground Cloves
  • 2 ml Nutmeg Powder
  • 125 ml Brown Vinegar
  • 25 ml Brandy (optional)
  • 25 ml marsala (optional)
  • 200 g narrow (thin) sausage casings

IMPORTANT NOTE:
Always use very lean beef. However, even lean beef might have a certain amount of fat in it. Make sure that there is no more than 5% fat in the mix otherwise you will end up with a very greasy dry wors!

This wors is more suitable for drying than it is for cooking. Due to the absence of pork and spek, it is not as succulent as normal boerewors and many people find the cooked variety of this recipe a bit to dry for their liking.

Also, hang this wors a bit longer than other types of wors as most people prefer it drier than the rest. It should snap like a twig when bent.

If using the Biltong Maker, you will not be able to fit the full quantity of wors you have made into the machine in one single batch as it is more than 2 kilograms. Wors freezes very well and you can keep it in your freezer for months on end. Use it and dry it as you please from time to time.

In the biltong maker sausage will take 3-4 days to dry.
Under the rafters it will take longer and watch out for the flies