Biltong Carpaccio

An Easy Recipe for Biltong Carpaccio.

Biltong Carpaccio is delicious when cured properly. It provides a real taste of South Africa. This recipe uses Dijon mustard and two handfuls of rocket leaves sprouts as a garnish.

Biltong Carpaccio Ingredients

  • 20 ml coriander seeds
  • 1 x 1 kg beef fillet
  • 20 ml coarse salt
  • 5 ml brown sugar
  • 1 ml saltpetre
  • 2 ml bicarbonate of soda
  • 2 ml freshly ground black pepper
  • 50 ml brown vinegar white vinegar and water for rinsing


  • 180 ml oil
  • 45 ml red wine vinegar
  • 10 ml honey
  • 5 ml Dijon mustard
  • Salt and freshly ground black pepper to taste


  • 200 g feta cheese, cubed
  • 2 firm avocado pears, peeled and cubed
  • 2 spring onions, finely sliced
  • 30 ml mixed sprouts


  1. 2 handfuls of rocket leave sprouts for garnishing (optional)
  2. Use a dry pan to roast the coriander seeds lightly over moderate heat until they are aromatic. When they turn a light brown, they are roasted. (Be careful not to burn the seeds.)
  3. Grind the seeds to a powder.
  4. Remove all fat and sinew from the meat.
  5. Mix the coriander, salt, sugar, saltpetre, bicarbonate of soda and pepper and rub into the meat.
  6. Place the meat in a plastic or enamel container and sprinkle evenly with the brown vinegar.
  7. Refrigerate for 18 to 24 hours.
  8. Mix one-part white vinegar with 10 parts water and bring to the boil.
  9. Rinse the meat with the hot vinegar mixture to remove excess salt.
  10. Hang for three to four days in a cool, well-ventilated place. (An electric fan can be used to keep the air moving.)
  11. Only the outer part of the meat should be dry.
  12. Serve with Salad.



  1. Mix all the ingredients well.
  2. Mix the salsa ingredients lightly.
  3. Feta Salsa: 200 g Feta Cheese, cut into small cubes.
  4. 2 firm avocados peeled and cut into small cubes.
  5. 2 Spring Onions.
  6. finely sliced 30 ml mixed bean sprouts.
  7. Turn ingredients gently together.

To Serve

Line a serving platter with the rocket leaves and slice the biltong into 1,5 mm slices. Arrange the slices on the bed of rocket and spoon the salsa in the centre of the platter.
Sprinkle the meat lightly with the sauce and a few sprouts if desired. If you have any left meat, you could create a lovely tart with it.