Free-range beef biltong with cognac and balsamic syrup
You must be logged in to favorite a recipe.Login
Thanks for your rating!
You must be logged in to rate a recipe. Login
- Maranda Engelbrecht
- Makes 1 cup
- Easy
- Fat conscious
- 15 minutes
- 15-20 minutes
- Tukulu Pinotage 2005
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Ingredients
- 1 cup balsamic vinegar
- 1 cup brown treacle sugar
- 1 T coriander seeds, toasted
- 2 T Cognac or Shiraz
- salt
- 1 piece of soft, dry, cured biltong
Cooking Instructions
In a small saucepan, bring the vinegar, sugar and coriander seeds to a boil. Reduce the heat and simmer until thick and syrupy.
Remove from the heat and allow to cool.
Add the Cognac or Shiraz and season with salt to taste.
Drizzle over the biltong, then slice and serve.
Per serving: 8 312.1kJ, 186.06g protein, 13.55g fat, 137.56g carbs
TASTE’s take:
Serve this delicious syrupy biltong as a snack, with crusty bread or a green salad.
Comments