© Tina Rupp
Sweet & Spicy Jerky
- ACTIVE: 30 MIN
- TOTAL TIME: 10 HRS
- SERVINGS: Makes about 3/4 pound
Rachel Graville created this licoricey, Asian-inflected jerky after drinking a Manhattan Special soda, a fizzy, coffee-flavored drink created in 1895.
- 1 1/2 cups brewed strong coffee
- 1 1/2 cups Coca-Cola
- 2 whole star anise pods
- 2 cups soy sauce
- 1/2 cup Asian fish sauce
- 1/2 cup fresh lime juice
- 1/4 cup sambal oelek
- 2 pounds trimmed beef top round or bottom round, about 1 1/2 inches thick
- DRY THE MEAT: In a saucepan, boil the coffee, Coca-Cola and star anise until reduced by half, 10 minutes; pour into a large bowl and let cool to room temperature, stirring often. Add the soy sauce, fish sauce, lime juice and sambal oelek and stir well.
- Cut the meat into 1/4-inch-thick slices, either with or against the grain.
- Add the beef to the marinade, a few slices at a time, stirring well to coat each slice with the marinade. Cover and refrigerate for 6 to 8 hours.
- Preheat the oven to 200°. Set a large wire rack on each of 3 large rimmed baking sheets. Remove the beef from the marinade and pat dry with paper towels. Arrange the beef on the racks, leaving 1/4 inch between slices. Bake for about 4 hours, until the jerky is firm and almost completely dry, but still chewy. Let cool completely on the racks before serving.
Make Ahead The dried-beef jerky can be refrigerated in an airtight container for up to 6 weeks.