Recipe by Chanie Nayman

Product-Free Beef Jerky

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Product-Free Beef Jerky
Meat Meat
Easy Easy
6 Servings
Allergens

No Allergens specified

8 Hours
Diets
- Gluten Free - Low Carb - No Refined Sugar

Beef jerky prepared at home with basic, totally kosher for Passover ingredients.

Ingredients

Main ingredients

  • 1 pound (1/2 kilogram) London broil or side steak (ask your butcher to slice it 1/2-inch/ 1-centimeter thick with the grain, not against it)

  • 3 tablespoons oil

  • 1 tablespoon Alfasi Cabernet Sauvignon or other wine

  • 1/8 teaspoon black pepper

  • 1 tablespoon paprika (see note)

  • 1 and 1/2 teaspoons salt

  • 1 shallot, finely chopped

  • 1-inch (2-centimeter) knob ginger, minced

  • 1 tablespoon Gefen Ketchup (or use sugar-free ketchup), see note

Directions

Prepare the Beef Jerky

1.

Preheat oven to 190 degrees Fahrenheit (90 degrees Celsius).

2.

Toss all ingredients together in a bowl. Transfer to a lined sheet pan, or two sheet pans if necessary, and arrange in a single row.

3.

Bake overnight, or for about eight hours. Cool and store in an airtight bag or container. It doesn’t even need to be refrigerated! 

Notes:

For homemade ketchup, combine 10 diced plum tomatoes, a third cup sugar, a quarter cup wine, one diced onion, and two teaspoons salt in a saucepan. Cook over a low heat until reduced and thickened. For paprika, slice a red pepper into strips. Roast in the oven at 190°F (90°C) for about two to three hours, or until dried out. Grind finely in a food processor or coffee grinder. (One pepper yields about three tablespoons paprika.)

Credits

Photography: Hudi Greenberger Food Styling: Janine Kalesis Assisted by Simmy Horwitz

Recipe tags

beef beef jerky Chanie Nayman ginger gluten free gluten-free snack homemade kosher for passover london broil low and slow meat meat snack overnight Pesach product free savory
Product-Free Beef Jerky

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