Makes about 12 ounces
Ingredients:
2 pounds top round, bottom round or flank steak
½ cup apple juice
¼ cup balsamic vinegar
6 garlic cloves
½ small white onion, diced
2 chipotle chiles in adobo sauce
2 tablespoons Dijon mustard
2 tablespoons honey
2 tablespoons Thai fish sauce (nam pla)
½ teaspoon liquid smoke
1 tablespoon coarsely ground black pepper
1 tablespoon smoked Spanish paprika
2 teaspoons crushed red pepper flakes, or more to taste
Directions:
Trim all visible fat from the beef. Place it on a sheet of plastic wrap and freeze it for 30 to 40 minutes, until it is firm but not frozen.
Combine the apple juice, vinegar, garlic, onion, chiles, mustard, honey, fish sauce, liquid smoke, black pepper, paprika and red pepper flakes in a blender or food processor. Purée until smooth. Scrape the mixture into a heavy-duty resealable plastic bag.
Remove the meat from the freezer and cut it against the grain into slices 1/8-inch thick. Add the slices to the marinade and stir to coat evenly. Marinate the beef in the refrigerator for 8 to 12 hours.
Line the bottom of the oven with a double layer of heavy-duty aluminum foil, and set the oven racks into the top uppermost rungs. Remove the meat from the marinade; discard the marinade.
Place the slices directly on the oven racks, leaving ½ inch between the slices. Set the oven to 170 degrees, and place the handle of a wooden spoon in the door to keep it slightly ajar.
Dry the meat for 3 hours, then turn the slices with tongs and dry for an additional 3 to 4 hours, or until you can rip a slice in half easily. Transfer the slices to wire racks to cool for at least 6 hours. Then transfer the slices to an airtight container. The jerky can be stored at a cool room temperature for up to 2 months.
— Recipe from “The Bloody Mary Book: Reinventing a Classic Cocktail” (Running Press, $18)
