Mastering Beef Jerky for the Holidays: An Easier Task Than You Think

A Guide to Making Delicious Beef Jerky

Ingredients:

– 1kg of beef (from the rump): Ensure you select a lean cut with a good amount of marbling for the best flavor and texture.

– Two packets of five-spice powder: This aromatic blend will add a depth of flavor to your jerky.

– Five fresh lemongrass stalks: Lemongrass brings a bright, citrusy note to the beef.

– Two bulbs of garlic: Garlic not only adds flavor but also helps to preserve the meat.

– 100g of chili powder: Adjust the amount to your preferred spice level, but a generous amount will give it a nice kick.

– 10g of red cashew nuts: These will be used to infuse the oil with a beautiful red color and a subtle nutty flavor.

– 50g of sugar: Sugar helps to balance the savory flavors and enhance the overall taste.

– Salt to taste, and cooking oil of your choice.

Instructions:

1. Slice the lemongrass stalks diagonally, and peel the garlic cloves.

2. Finely chop the lemongrass and garlic together. If you have a food processor, you can pulse them together for a quicker and more consistent result.

3. In a small saucepan, heat the cashew nuts in oil over low heat. This will infuse the oil with a beautiful red color. Strain the oil to remove the nuts, and set the oil aside.

4. Clean and slice the beef into thin, even strips, cutting against the grain.

5. In a large bowl, combine the beef, five-spice powder, garlic-lemongrass mixture, salt, sugar, and 50g of chili powder. Mix thoroughly to ensure even distribution of the spices.

6. Marinate the beef in the refrigerator for 6-8 hours or overnight. The longer it sits, the more intense the flavors will be.

7. After marinating, massage the red-infused oil into the meat and let it sit for another 1-2 hours.

8. Place the beef in a pot and cook over medium heat until it comes to a boil. This will partially cook the meat and sanitize it.

9. Taste the beef and adjust the seasoning to your preference, ensuring a harmonious balance of sweet and salty, with a fragrant hint of lemongrass, chili, and garlic.

10. Add the remaining chili powder and turn up the heat. Continue cooking until the liquid evaporates, leaving you with dry, flavorful meat. The amount of chili powder you use will depend on your desired spice level, but a good beef jerky should have a noticeable kick.

11. Once the beef is dry, remove it from the heat and place it on a cutting board. Use a meat mallet to gently pound the meat, tenderizing it and ensuring a softer texture.

12. Preheat your oven to 80°C and prepare a baking rack. Spread the meat evenly on the rack and place it in the oven. The drying process should take 2-3 hours, depending on the thickness of your meat slices.

If you prefer your jerky slightly moist, you can dry it for only 2 hours. It will be softer and sweeter but will need to be stored in the refrigerator. For a more traditional, longer-lasting jerky, dry it for the full 3 hours. This will result in a chewier texture and a more concentrated flavor.

13. Once the jerky is dry to your liking, remove it from the oven and let it cool completely before storing it in airtight containers or bags.

To enjoy, tear the jerky into strips or bite-sized pieces. A squeeze of lime or orange juice just before serving will take it to the next level.