Dried beef

Dried beef

By
From
Igni
Photographer
Julian Kingma

Ingredients

Quantity Ingredient
150g mushroom soy
150g sherry vinegar
40g grapeseed oil
1 teaspoon garam paste
200g fatty hanger steak, cut into 5 mm slices

Method

  1. Mix all the wet ingredients together in a bowl with a whisk. Lay the steak slices out on a tray and brush on both sides with the marinade. Refrigerate for 1 hour, then repeat the process twice more before placing the marinated steak slices onto dehydrator trays and drying out in a dehydrator on the highest setting for 4 hours, or until the beef is dry but still retains a little moisture from the fat. Store in an airtight container until needed.
Tags:
igni
aaron turner
loam
melbourne
australian cooking
woodfire grill
geelong
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