Recipes Archive

Slow-roasted barbeque-infused lamb

1½ hours, plus 20 minutes to rest

Free-range beef biltong with cognac and balsamic syrup

Serves Makes 1 cup

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15-20 minutes

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

Method

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.

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Free-range beef biltong with cognac and balsamic syrup

Free-range beef biltong with cognac and balsamic syrup

Ingredients

Method