I don’t know why I have an obsession with beef tapa (Filipino cured beef). Maybe because I worked a summer job at Goodah Annapolis, Greenhills, taking orders and cooking tapa and eggs (if I’m lucky) during the lunch time rush. Or maybe because mama made damn good homemade tapa.
This is one of the dishes I never bothered to learn when I was back home. I just woke up to the heavenly smell of garlic, soy sauce and vinegar wafting through my bedroom windows, came down to the kitchen and it was ready to eat. I guess we were spoilt by my mama that way.
But after a few times of experimenting on the ratios of beef, soy sauce and vinegar, I finally nailed it. The perfect beef tapa recipe. At least for us.
Its so perfect that it is on our menu at least once a month. I cannot get by a month without having my fill of tapsilog – beef tapa with sunny side up egg and sinangag (garlic fried rice).
- Sharp knife
- Chopping board
- Measuring cup
- Mixing bowl
- Container with lid
- 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.
- Sinangag (Filipino garlic fried rice)
- Sunny side up or creamy scrambled egg
- Mix all ingredients in bowl. Massage the marinade into the beef.
- Transfer marinated beef into container with lid then refrigerate for at least 3 days.
- To cook, heat pan and pour beef with marinade and let simmer until liquid evaporates and gets absorbed by the beef.
- Flip beef every 15 seconds until caramelized.
Then serve with sinangag and sunny side up egg Big batch of cooked tapa can be stored in ref and last for a week or two or even more.
Isn’t the recipe so easy? You don’t need to be an expert cook to get through this 🙂