Crispy Oven-Baked Beef Bark

Thinly sliced lean beef, slow-baked to an irresistible crisp, offering a savory, crunchy texture that's addictive. A perfect, portable, and pure beef snack for any carnivore.

Ingredients

• Beef Eye of Round Roast (or similar lean cut)200 g
• Sea Salt1 tsp

Method

1. Preheat your oven to its lowest setting, typically around 170-200°F (77-93°C). If your oven doesn't go that low, use the lowest setting and prop the door open slightly with a wooden spoon.
2. Partially freeze the beef roast for 30-60 minutes to make it easier to slice very thinly. Using a sharp knife or a mandoline, slice the beef against the grain into paper-thin pieces (ideally 1-2mm thick).
3. Arrange the beef slices in a single layer on a baking rack placed over a baking sheet (this allows for air circulation). Sprinkle generously with sea salt.
4. Bake for 2-4 hours, or until the beef slices are completely dry and crispy. The exact time will depend on your oven and the thickness of the slices. Flip them halfway through if needed for even crisping.
5. Once crispy, remove from the oven and let cool completely. The beef bark will crisp up further as it cools. Store in an airtight container.