Catherine & Dan own Man St. Kitchen, a catering company that also happens to run a horsebox-slash-food-truck kitchen on the side and even better, they are both avid outdoorsy folk. When they’re not cooking and serving awesome food, they’re hiking, mountain biking and foraging for truffles in the Howth countryside
These two have kindly given us not one but TWO incredible recipes. The first: BEEF JERKY (ummm… yes please). And the second you’re going to have to wait for because we’re big on the tease here at G+C...
Man St. (Spicy-Sweet) Beef Jerky
This recipe is open to interpretation so if you already know that you like things extra-hot, Catherine & Dan say pile on the cayenne. If your preference is for something a little sweeter or tangy-er (not a word) then amp up the brown sugar or Worcestershire!
Marinade: Leave overnight
Preparation Time: 10 mins
Cooking Time: 4 hrs
- 1kg Sliced Top Rib or Flank (thinly sliced - ask the butcher to do this for you)
- 160ml Worcestershire sauce
- 160ml Soy sauce
- 1 tablespoon Smoked paprika
- 1 tablespoon Brown sugar
- 2 teaspoons Freshly ground black pepper
- 1 teaspoon Cayenne pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
30 ‘slices’ (depending on the thickness of cut)
Add all marinade ingredients into a large bowl and combine
Place thinly-sliced beef into a ziplock bag (use a few if needs be) and add the marinade. Ensure the meat is evenly coated and then place in the refrigerator overnight, turning a few times before you go to bed!
Remove the beef from the bag and pat dry (this helps the meat to dry & cook a bit faster for a chewier and jerky-er finish)
Pre-heat your oven to 80° celsius.
Skewer the marinated strips of beef at one end using toothpicks (a couple might fit on one skewer) and hang them from the top rack of the oven. Cook fro approximately 3 hours, or until the jerky is dry and cracks slightly when you bend it.