The Perfect Beef Tapa (Filipino Cured Beef) Recipe


INGREDIENTS:

  • 3.3 lbs rump roast / chuck roast / brisket with fat (Don’t be shy about the fat too!) and sliced into pinky finger sized bits
  • 1 1/2 cups Datu Puti brand white vinegar
  • 1/2 cup soy sauce (I used Lee Kum Kee since I find Pinoy brand say sauce too salty)
  • 2 tbsps ground black pepper (you may cut pepper to 1 tbsp if you prefer it to have less of a punch)
  • 1 whole garlic, cloves crushed or minced.


The Perfect Beef Tapa (Filipino Cured Beef) Recipe



INSTRUCTIONS:

  1. Mix all ingredients in bowl. Massage the marinade into the beef.
  2. Transfer marinated beef into container with lid then refrigerate for at least 3 days.
  3. To cook, heat pan and pour beef with marinade and let simmer until liquid evaporates and gets absorbed by the beef.
  4. Flip beef every 15 seconds until caramelized.

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