South African cured dried beef (Biltong)

1. Trim the membranes off the beef and cut it with the grain into long strips 2-2.5 cm thick.

2. Toast the coriander seeds in a dry frying pan for 1-2 minutes until fragrant, coarsely crush them in a mortar with the pepper and mix with the brown sugar and salt.

3. Put the meat strips in a glass dish, sprinkle with the cider vinegar so all sides are moist, then rub them well with the spice mixture.

4. Cover and marinate in the fridge for 12-24 hours, turning once.

5. Shake off the excess marinade, pat the strips lightly with kitchen paper and hang them on S-hooks or toothpicks in a dry, airy place with a fan to dry for 4-5 days; in the oven at 50 °C with the door slightly ajar it takes 8-10 hours.

6. It is ready when dark and dry outside and still slightly pink inside; slice thinly and serve as a snack.

Tip: Biltong was born from the preserving method of the trekking Boer settlers of South Africa and is today the essential snack at rugby matches and braais. Food safety: always marinate in the fridge and dry in a clean, dry, cool place; in humid weather choose the oven method. It keeps for 2 weeks in a paper bag in the fridge.