Regime Type:
Without Eggs, Strict PKD (No Allowances)
Beef Crunchies
Introduction & Inspiration
I made these wonderful beef crunchies with my younger brother in mind, to satisfy his ravenous hunger. They don't disappoint, and taste great both warm and cold!
Beef Suet Crackling with a sprinkle of Maldon salt is totally delicious in its own right, so when some freshly cooked steak slices are sandwiched in-between it becomes a perfect snack or meal.
I hope you will enjoy them too.
X Nic
Recipe Overview
Preparation Time
Less than 30 minutes
Cooking Time
Less than 30 minutes
Serving Size
7 x Beef Crunchies
Main Ingredients
Beef Crackling (See Tips below)
160g Beef Steak
1 tbsp Tallow
Salt to taste
Recipe Instructions
Prepare the beef crackling pieces per the instructions. Salt to taste and reserve while you're ready to assemble your beef crunchies.
Thinly slice up the beef steak on a wooden chopping board.
In a pan on medium-high heat, melt 1 tablespoon of tallow.
Add the steak slices and cook for approx. 2 minutes on either side (or until your desired level of doneness).
On a wooden chopping board, take your beef crackling pieces and cut each one in half horizontally.
Take the bottom half of the beef crackling, add some steak slices on top, and then add the top half of the beef crackling.
Secure the beef crunchies with a cocktail stick through the middle.
Enjoy these warm or cold!
Tips
You can also use lard to cook the beef slices in, if you don't have any tallow on-hand.
When judging how much steak and meat to use to make each of your beef crunchies you can roughly determine when making the beef suet crackling how much beef fat the crackling represents and then weigh your steak before cooking and after cooking so that you can calculate how much beef crackling to use for each of your crunchies if you are looking for a good PKD fat to protein ratio 2:1 . This is approximate obviously and you can also just eyeball the amounts.
Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free.
Try and use white sea salt or rock salt that contains no anticaking agents or other additives.