Biltong at home in South African style - a recipe with a photo of how to cook delicious marinated jerky. Biltong - African dried meat How to cook biltong at home

Ravioli with spinach filling is prepared very simply, the recipe is as follows: From flour, eggs, salt, 3 tablespoons of nut butter and water, knead the dough to make it elastic. Brush the dough with a little peanut butter and leave to rise for an hour. Sort the spinach, rinse thoroughly and, without drying, cook over high heat for 2 minutes, then squeeze well and chop coarsely. Finely chop the garlic, press in the garlic press and mix with the meat. Fry the meat in the remaining oil, cool slightly and mix with spinach, cheese, pistachios, season with salt and spices. Roll out the dough with two cakes on a floured board to a thickness of 2 mm. Arrange the filling in heaps on 1 cake of dough, moisten the distance between them with water, cover with a second cake of dough and press well in places free from the filling. Cut ravioli with a special wheel and cook in boiling salted water with oil for 5 minutes. Ravioli with spinach filling are ready! good appetite!

Country style meatballs

Country style meatballs - very tasty and original meatballs, it is easy to cook country style meatballs, the recipe for the dish is as follows: Beef is passed through a meat grinder with a large grate, water is added, raw onion; onions, salt, sprinkle with pepper and mix. Meatballs are formed from minced meat, breaded in flour, fried and placed in a saucepan, poured with sauce (onion or mushroom with onions) and stewed, broth is added as needed. To prepare a side dish, potatoes are cut into medium-sized cubes, fried until almost cooked, then mixed with carrots, finely chopped onions, sauteed tomato puree, poured with broth and stewed until tender. At the end of the stew add bay leaf, pepper. To prepare onion sauce, onions are sautéed, peppercorns, bay leaves are added, combined with cooked red sauce and boiled for 10-15 minutes. To prepare the mushroom sauce with onions, passivated flour is introduced into the mushroom broth and boiled. Sliced ​​onions are sautéed, boiled sliced ​​mushrooms are added, continue to be sautéed for another 3-5 minutes, after which they are combined with the prepared sauce, salted and brought to a boil. Country style meatballs are ready! Good appetite!

Fish fried with cranberries

Fried fish with cranberries is a very tasty dish, it’s easy to cook, the recipe for the dish is as follows: Small fish (minnows, capelin, crucian carp) are fried as usual, crushed cranberries, squeezed out the juice, add honey and evaporated by almost half. Fried fish is placed on a dish and poured with cranberry juice. Fish fried with cranberries is ready! good appetite!

Ishkhan on a spit

Ishkhan on a spit is a very tasty, original and light dish, it is quite simple to prepare, the recipe for the dish is as follows: Gut the fish without cutting the abdomen - through the hole formed after the removal of the gills. With a tablespoon, carefully scrape out the insides and remove layers of blood from the spinal part. After that, rinse the fish thoroughly and dry with a towel. In order for the fish not to deform during the cooking process, you need to make cuts on the skin with a sharp knife in several places. Salt the prepared fish from the outside to the inside, sprinkle with red pepper, string on a skewer and fry over hot coals (without a flame), periodically turning over and brushing with butter. Serve the trout on a platter, garnish with lemon slices and tarragon sprigs. Serve pomegranate seeds separately. Lemon can also be served separately. Ishkhan on a spit is ready! Good appetite!

Harisa is an original and very tasty dish, it is prepared simply, the recipe for the dish is as follows: Boil the prepared chicken carcass, separate the meat from the bone and cut into pieces. Pour pre-soaked large wheat groats into boiling chicken broth, add chicken pieces and continue to cook over low heat. As soon as the porridge thickens, beat it with a whisk and continue to cook until the products turn into a homogeneous viscous mass, then salt and mix. Serve Harisa on a platter. Separately, serve fried onion or cinnamon and melted butter. This dish can also be prepared with turkey and lamb. Arisa is ready! Good appetite!

Braised chicken in wine

Stewed chicken in wine is prepared very simply, the recipe is as follows: Cut the chicken carcass into pieces and stew in a saucepan. Add chopped onion, crushed garlic, oil, salt and fry. Then pour in 100 ml of wine and simmer for a few minutes. 5 minutes before removing from heat, add the rest of the wine, tomato paste and finely chopped mint. The stewed chicken in wine is ready! Good appetite!

While it's sunny and hot outside, I continue to dry everything that comes to hand))
Today I want to show a mega-delicious thing - biltong (or bilton, or beltong) - marinated in vinegar and spices, and then dried meat.
Initially, this dish had a rather narrow use among the inhabitants of Africa (especially in South Africa and Namibia), and then quickly spread throughout the globe. This is really a very tasty and easy-to-prepare appetizer, but in its homeland this recipe was popular due to the lack of refrigerators, an abundance of insects and a hot climate.
It is said that the meat of elephants, buffaloes, antelopes and ostriches was traditionally used for this dish.
How is it with Louis Boussenard in the novel "The Diamond Thieves":

What about supplies for the return trip?
“Our glorious Bechuans show us how it's done. They have already rested, and watch how they carefully cut the rest of the meat into thin slices. Do you guess why? They will hang this meat on the trees in the very sun and keep it until completely dry. This is what is called "beltong" locally. They will do the same with the second elephant and thus provide themselves with food for a long time.

And since everyone liked the appetizer, and elephants are not found everywhere, then beef began to be used with great success for cooking (I’ll say right away that chicken can be cooked according to the same recipe, and it will turn out no less luxurious).
To make beef biltong, you naturally need beef, as well as some spices and hot weather for several days in a row.

For biltong, you can take any part of the beef carcass, the main thing is to carefully remove all tendons and films. It is logical that the least of them are in a beautiful neck tenderloin, and a fragrant broth can be cooked from scraps.
Then we cut the meat into wide strips about a centimeter thick (it can be a little thinner) along fibers.
To speed up the drying process, strips of meat can be beaten off a little (I did not).

We take the necessary set of spices and spices and make a mixture. There are many biltong recipes roaming the net, and I do not pretend that my pickling mixture is perfectly correct. I took the most common ingredients as a basis, cooked dried meat several times with adjustments to taste, and deduced my successful formula.
Therefore, the amount of pepper / salt / sugar can be safely changed depending on personal preferences.
But it is believed that coriander is the main seasoning, without which you will get just dried meat, and not “African sausage” (just like without seasoning, chaman will not turn out real).
I give the number of ingredients for 1 kg already prepared and cut into slices of beef:

• 1 heaping tablespoon of sea salt (30-45 grams)
• 1 heaping tablespoon ground coriander
• 1 teaspoon brown sugar (or regular)
• 1 teaspoon ground black pepper
• 1 teaspoon ground paprika
• half a teaspoon of hot red pepper
• soda on the tip of a knife (to preserve color)

We mix everything and dilute with warm water to a thick consistency.
Option (I like it better): use soy sauce instead of salt and water - the color of the marinade will be darker and the taste more interesting.

Sprinkle the strips of meat with 6% wine vinegar (in Africa this is a serious step to repel flies!) And evenly distribute the spice mixture over each piece, rubbing the marinade into the meat.
We put it tightly in any stainless dish (bowl, saucepan, container), on top - a load (I have three salt tiles, weighing a little more than a kilogram each - I'm talking about them), and then leave for 6 hours in any cool place.
Turn over after 6 hours. Meat juice will stand out abundantly - do not drain it! Is not !

After 12 hours, we dilute 6% wine vinegar with water at room temperature in the ratio of vinegar: water - 1: 6, put the meat there (without washing) for 10 minutes. Then squeeze the meat well. The meat remains plastic and retains a beautiful bright color.

It remains to string pieces of meat on wooden sticks (threads sag) or build hooks from stainless and non-oxidizing wire (or paper clips in plastic) and hang the meat to dry.
Drying is best outdoors on a sunny day. Since the meat has a slight smell of vinegar (which will completely disappear by the end of drying), the flies will fly around it, but to calm your conscience, cover the meat with gauze.
If open air and sun are not available, look for any suitable dry and warm place.
I did not find anything better than to carry out the last operation (drying), hanging the meat in and putting it on the veranda, hot under the rays of the direct sun (drying for 2 days).

It is necessary to dry for two or three days, but you don’t need to bring it to brittleness, like chips, but the meat should wither well, remain plastic, change color from bright red to almost black, and become rich scarlet in the light.

So after a couple of days you can safely take a sample. If, nevertheless, they are too dry and the meat does not lend itself to teeth, we cut it with a knife or scissors (which is more convenient!) into thin straws.
Well, with beer / wine / so chew. It's not for me to tell you how to use this meat)))

By the way! Remember, at the very beginning I said that you can make biltong not only from beef, but also from chicken (from chicken fillet).
Everything is the same in the processes, and in the ingredients, and in the amount of spices. Unless it is more convenient to freeze the breast before slicing, in order to more accurately divide it into slices.
Chicken is noticeably more tender than beef, but not as bright and rich in taste.
And yet, they say, you can cook fish in the same way - honestly, I have not tried it.

Enjoy! Don't miss hot days!

Who can remain indifferent to delicious jerky? But such a delicacy is not cheap. I propose to cook according to my affordable homemade recipe with step by step photos, African biltong.

This dish is prepared from marinated beef meat. At the beginning, the meat is marinated in various seasonings, and then dried (dried).

How to cook biltong at home.

To make biltong, I usually take a piece of fresh boneless beef, weighing 1-1.5 kg.

To begin with, the meat must be cut with a sharp knife along the fibers into long strips no more than one centimeter thick. In this my recipe differs from cooking, in which pieces for drying are most often cut along the fibers.

In order for the meat to marinate better and cook faster, I usually beat it a little with a hammer. Although, in the classic African-style beatlong recipe, this is not done.

Dry curing mix for dried meat consists of:

• Salt - 30 grams;
• Sugar (preferably brown) - 10 grams;
• Ground black pepper - 10 grams;
• Coriander (ground) - 30 grams.

Mix all the components of the mixture, and it is ready.

Then, you need to lay out the strips of meat on a flat dish in a single layer and generously sprinkle them on both sides with apple or wine vinegar. Once I used just dry wine for this purpose, too, it turned out great.

The next stage of preparation is to sprinkle each meat piece well with our spicy salting mixture. Then, the meat must be transferred to a marinating container and put oppression on top of it.

Marinate the biltong blank in a cold place for half a day (12 hours).

If you did everything right, then during the pickling of biltong, juice with a pleasant aroma of spices will stand out from the meat.

During the marinating time, the meat must be turned over twice so that it is evenly saturated with juice.

After the meat has marinated enough, we need to dilute vinegar (apple or wine) with water in a ratio of one to six. Our meat needs to be dipped in such a solution for 10 minutes.

Then, rinse the meat from spices and dry it with paper towels.

Biltong is usually ready in a couple of days. But, if you like dried meat a little dry, let it hang for three or four days. You need to store such a blank of marinated meat in the refrigerator.

Thinly sliced ​​pieces of biltong will be an indispensable snack for wine or beer. And yet, I add such delicious jerky to various salads.

MEAT DISHES

14. African meat

200 g meat, 1 egg, 50 g rice, 20 g tomato sauce, 1 onion, garlic, citric acid, fat, herbs, flour, pepper, salt, vegetable oil.

Skip the meat through a meat grinder. Add boiled rice, sauteed onion, egg, tomato sauce, finely chopped garlic and spices. Mix the mass thoroughly, shape into schnitzels, roll in flour and fry. When serving, pour over the tomato sauce with sour cream.

15. African barbecue

300 g lamb, 100 g lamb fat, 300 g milk, 200 g vinegar, bay leaf, pepper, thyme, salt.

Meat (preferably the pulp of the hind leg) cut into pieces, put in a pottery. Add spices, pour a mixture of milk and vinegar and keep in the cold for several hours. Then wrap each piece of meat in a thin slice of lamb fat, string on a skewer, fry on a grill and serve with tomato sauce seasoned with black pepper.

16. Meat with eggplant (Somalia)

1 kg veal, 3 tbsp. tablespoons of vegetable oil, 0.5 cups of finely chopped onion, 1 cup of tomato sauce, 2 teaspoons of flour, 1 clove of garlic, 1 cup of water, 2 eggplants, salt, pepper, herbs.

Sprinkle the diced meat with flour and fry it in oil on all sides until browned. Take out the meat and fry the onion, garlic in the same oil, pour in the tomato sauce, water; put spices. Add the meat and simmer, stirring occasionally, for 1–1.5 hours. Cut the eggplant into cubes and add to the meat, simmer until tender. Serve on a large platter.

17. Mak-lube (Egypt)

550 g meat, 200 g rice, 250 g cauliflower, 30 g ghee, 30 g vegetable oil, pepper, salt, fat.

Cut the meat into large pieces, beat off, salt, pepper, fry until golden brown. Roast the cooked cabbage and season with salt. Put the fried meat in a saucepan, put fried cabbage on it, soaked rice on top and pour cold water (or broth). Salt and pepper. Close the lid and simmer over medium heat until tender, then transfer to a hot pan with fat and fry. Serve hot.

18. Egyptian Kyufta

700 g meat, 1 large bunch of parsley, 1 large onion, salt, cumin, flour, vegetable oil.

Skip the meat, onions, parsley through a meat grinder. Add some flour and mix well. The stuffing should be green. Make “fingers” of 8–10 cm from it and fry (or bake in the oven).

19. Libyan kyufta

600 g lamb, 250 g breadcrumbs, 2 eggs, 100 g vegetable oil, 100 g onion, 15 g garlic, parsley and mint, pepper, salt.

Pour eggs into ground lamb, add breadcrumbs, finely chopped onion and garlic, herbs, salt, pepper. Stir, form balls with a diameter of 3 cm and flatten them slightly. Fry in hot oil for 5 minutes on each side.

20. Meat and vegetables for couscous (Morocco)

500 g lamb, chicken breast meat, 3 sausages, 1 lamb kidney, 4 tbsp. tablespoons butter, 2 onions, 250 g carrots, 2 tomatoes, 1 fresh cucumber, 200 g white cabbage, 150 g dry green peas, 1 teaspoon salt, black and red ground pepper on the tip of a knife.

Soak the peas overnight. Cut the onion and fry in 3 tbsp. spoons of oil, add diced meat and chicken flesh. Fry everything over low heat, add a little water and simmer until tender.

Washed finely chopped vegetables mixed with peas and 1 tbsp. a spoonful of oil. Salt and season with spices. Stew vegetables with meat. While the dish is stewing, you can strengthen the sieve with couscous over the same pan.

Before serving, cut the well-washed and soaked kidney into thin slices and cut the sausage into thin slices. Fry all this for 5 minutes separately, combine with the finished dish. Serve vegetables and meat in a bowl, pour a small amount of broth, and serve couscous in a separate bowl.

21. Stuffed white bread (Morocco)

250 g of boiled meat, 1 loaf of white bread (500 g), a bunch of parsley, vegetable or butter for frying, 1 cup of peeled, finely chopped and fried almonds, 3–4 tbsp. tablespoons chopped parsley, mint, dill, basil, juice of 0.5 lemon, 3-4 tbsp. tablespoons chicken broth, 1 cup sauce left over from frying, salt, pepper.

Meat cut into cubes and fry. Take a loaf, cut lengthwise and remove the crumb. Crumble the crumb, mix with almonds, herbs (more parsley) and fried meat. Add lemon juice, 1 tbsp. a spoonful of chicken broth and sauce from frying. Season with salt and pepper, stir. Fill half of the loaf with this mass. Close top; pour sauce from frying and broth, sprinkle with chopped parsley. When serving, cut the loaf into large chunks. You can serve this dish with green salads.