Beef Jerky

This recipe comes from Food and Wine. I admit it, it was probably user error, but this recipe was not my favorite. I love coffee flavored things (usually desert items). I love licorice, black licorice is amazing! I like Asian foods of all kinds. And yet, I was totally underwhelmed by the jerky. It wasn't bad, but it just wasn't great jerky. I think I let the soda and coffee cook too long. It didn't reduce by half in 10 minutes so I let it cook longer. That could have been the issue because the jerky was a little salty and didn't have the sugary spicy licoricey flavor I was expecting.

ACTIVE: 30 MIN
TOTAL TIME: 10 HRS
SERVINGS: MAKES ABOUT 3/4 POUND

1 1/2 cups brewed strong coffee
1 1/2 cups Coca-Cola
2 whole star anise pods
2 cups soy sauce
1/2 cup Asian fish sauce
1/2 cup fresh lime juice
1/4 cup sambal oelek
2 pounds trimmed beef top round or bottom round, about 1 1/2 inches thick

In a saucepan, boil the coffee, Coca-Cola and star anise until reduced by half, 10 minutes; pour into a large bowl and let cool to room temperature, stirring often. Add the soy sauce, fish sauce, lime juice and sambal oelek and stir well.

Cut the meat into 1/4-inch-thick slices, either with or against the grain.

Add the beef to the marinade, a few slices at a time, stirring well to coat each slice with the marinade. Cover and refrigerate for 6 to 8 hours.

Preheat the oven to 200°. Set a large wire rack on each of 3 large rimmed baking sheets. Remove the beef from the marinade and pat dry with paper towels. Arrange the beef on the racks, leaving 1/4 inch between slices. Bake for about 4 hours, until the jerky is firm and almost completely dry, but still chewy. Let cool completely on the racks before serving.

MAKE AHEAD The dried-beef jerky can be refrigerated in an airtight container for up to 6 weeks.