- 1 cup balsamic vinegar
- 1 cup brown treacle sugar
- 1 T coriander seeds, toasted
- 2 T Cognac or Shiraz
- 1 piece of soft, dry, cured biltong
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
Serve this delicious syrupy biltong as a snack, with crusty bread or a green salad.