BEEF FLANK JERKY

BEEF FLANK JERKY

This beef jerky makes a great meaty, tasty snack – it’s packed full of savoury umami flavour and is incredibly moreish. It is particularly good with a cold glass of beer. Jerky is normally air-dried, but I bake these steak strips and then store them in an airtight container in the fridge, where they keep quite well for a couple of weeks.  You can halve the amount of beef used here if you like but keep the marinade quantities the same.6

INGREDIENTS

SERVES: MAKES ABOUT 650g

1kg beef flank steak, whole

3 cloves of garlic, grated

½ tsp salt

3 tsp cracked black pepper

1 tsp ground all spice

100ml soy sauce

2 tsp smoked paprika

METHOD

1: Place the beef, well wrapped, in the freezer for 30 minutes or so – this makes it a lot easier to slice. Using a sharp knife, slice the beef flank steak lengthways, as thinly as you can, going with the grain. Set aside.

2: In a large bowl, mix together the garlic, salt, cracked pepper, all spice and soy sauce. Add the beef to the bowl and toss together to coat the beef strips evenly in the mixture. Cover the bowl with cling film and place in the fridge. Leave to marinate for at least 3 hours or longer if you can, preferably overnight.

3: Remove the beef from the fridge around 30 minutes before you are ready to cook, to allow it to come to room temperature.

4: Pre-heat the oven to 100C / Gas Mark ½

5: Sit a wire cooling rack over the top of a baking tray or roasting tin. Remove the beef from the marinade and arrange on the wire rack - you may need to use 2 trays and racks, depending on their size. Sprinkle the smoked paprika evenly over the beef slices.

6: Bake in the pre-heated oven for 3-4 hours, until it’s crispy, dark brown, dry and brittle. Once cooked, remove from the oven and allow the jerky to cool before serving.

7: Serve as a snack or store in an airtight container until ready to eat.

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INGREDIENTS

SERVES: MAKES ABOUT 650g

1kg beef flank steak, whole

3 cloves of garlic, grated

½ tsp salt

3 tsp cracked black pepper

1 tsp ground all spice

100ml soy sauce

2 tsp smoked paprika

METHOD

1: Place the beef, well wrapped, in the freezer for 30 minutes or so – this makes it a lot easier to slice. Using a sharp knife, slice the beef flank steak lengthways, as thinly as you can, going with the grain. Set aside.

2: In a large bowl, mix together the garlic, salt, cracked pepper, all spice and soy sauce. Add the beef to the bowl and toss together to coat the beef strips evenly in the mixture. Cover the bowl with cling film and place in the fridge. Leave to marinate for at least 3 hours or longer if you can, preferably overnight.

3: Remove the beef from the fridge around 30 minutes before you are ready to cook, to allow it to come to room temperature.

4: Pre-heat the oven to 100C / Gas Mark ½

5: Sit a wire cooling rack over the top of a baking tray or roasting tin. Remove the beef from the marinade and arrange on the wire rack - you may need to use 2 trays and racks, depending on their size. Sprinkle the smoked paprika evenly over the beef slices.

6: Bake in the pre-heated oven for 3-4 hours, until it’s crispy, dark brown, dry and brittle. Once cooked, remove from the oven and allow the jerky to cool before serving.

7: Serve as a snack or store in an airtight container until ready to eat.

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TOM’S TABLE (2015)

The ideal companion for anyone looking for simple everyday recipes with irresistible flavour, perfect for dinner parties or wonderful family meals.

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