Preparation time
20min
Total time
99h 20min
Portion
10
piece(s)
Level
easy
Ingredients
Spice Mix
- coriander seeds, 1/2 Cup
- fennel seeds, 1/4 Cup
- 2 tbsp black peppercorns
- 2.5 tbsp sea salt
- 2 tsp paprika, Hot, Red, Smoked, your choice
- 1 tbsp crushed chili flakes
- 100 grams brown sugar
- 1 tsp bicarbonate of soda
Meat
- 2000 grams Beef Roast, Top Side or Silver Side - Good quality meat makes great biltong
Basting Mix
- .15 litres red wine vinegar, Or Malt Vinegar
- .1 litres Worcestershire sauce
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Add 1/2 cup coriander seeds to mixing bowl
- Add 1/4 cup coriander seeds to mixing bowl
"Closed lid" - Slow roast the seeds for 5 minutes
"Slow Cooking" 
"Gentle stir setting" 
"Warm Up" - Blend on level 8 for 15 seconds
"Blend" - Remove seeds and set aside in bowl.
- Add 2BS peppercorns
- Add 2.5 TBS fine Sea Salt
- Add 2 TSP Paprika
- Add 1 TBS Crushed Chili Flakes
- Add 100g brown sugar
- Add 1 TSP bicarbonate of soda
- Add the coriander and fennel seeds which have been set aside
- "Closed lid"
- "Blend" for 20 seconds on level 5
- Cut the meat into 3-4 cm thick slices and put aside in a dish (roasting or similar) (Important to cut thick as it reduces when it dries) (Ensure that the total height of each piece is not too high for the Biltong machine. They must hang, you don't want them touching the bottom)
- Mix all 'basting mix ingredients' and leave to side
- Take a roasting/oven dish (or similar) and add some of the basting mix and spice mix to start basting. Not to much, just enough to nicely baste a few pieces of meat and then you will add more as you go.[/size]
Dip each piece of meat in the basting/spice mix and thoroughly coat all over.
Add each piece of meat to a large roasting/oven dish or similar, until you've completed for all meat pieces, all vinegar and all spice.
Put all basted meat and any left over spice mix and basting mix into a large ziplock freezer bag to marinate. Put in the fridge for 5-12 hours. (Zip lock freezer bags work well, because you can turn every 30 minutes to ensure the marinade is covering all pieces nicely.) - Finally, hang up each piece in your biltong box dehydrator machine.
Should be ready in 1.5 - 3 days
Slow Roast Seeds
Complete preparation of Spice Mix
Prepare Meat
Prepare Basting Mix
Marinate Meat
Hang up meat to dry
Tip
You'll need a food dehydrater.
Thermomix Model
-
Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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