Gastronomixs

Beetroot jerky

A unique preparations method that delivers a truly delicate texture. It texture resembles that of American beef jerky.

Creation by Mark Best, Sydney, Australia.

Makes 500g.

Beetroot jerky

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Ingredients

2

kg

large beetroots

1

tsp

liquorice powder

1

 

star anise

Preparation method

  • Peel beetroot and dice into 1.5cm cubes. Reserve trimming.
  • Juice the trimming, pass through a fine sieve.
  • Over a medium heat, reduce juice to half its weight. Once reduced, dissolve in liquorice powder.
  • Add beetroot dice into the juice reduction. Simmer over a medium heat until the beetroot just cooked through.
  • Once cooked, remove beetroot dice from the liquid and set aside.
  • Reduce remaining liquid to a thick syrup. Remove from heat and return the cooked beetroot dice to the syrup. Stir well, ensuring beetroot dice is evenly coated in the syrup.
  • Lay the beetroot dice on lined oven trays. Place in oven at 55°C for 4 hours. Occasionally toss dice on the tray to allow for even drying.

Serving suggestions

  • As a component of a main dish, e.g. with kangaroo and radicchio kimchi.
  • As part of the amuse bouche or as an aperatif snack.
  • Use in a composition with components of duck, blueberry, and chamomile.

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