Beef Tapa

Beef Tapa is a popular Filipino "Breakfast" dish. Tapa is best fried or grilled and served with eggs cooked sunny side up and garlic rice also known as TapSilog (see previous entry). Beef Tapa is similar to Beef Jerky. Beef Jerky is prepared almost the same way as Beef Tapa only Beef Jerky can be eaten fresh and as a snack.

Here is the step by step procedure on how to make Beef Tapa (Cured Beef)

You will need 3 lbs. beef round tip roast meat. Request your butcher to slice the beef for you as thin as possible. At home using a meat pounder smash the beef to thin and flat. If you don't have a meat pounder you could use the back of the knife to pound the beef. Pound the beef cross wise.

For the marinade you will need 3 tablespoon soy sauce, 3 tablespoon white sugar, 3 tablespoon rice vinegar or regular white vinegar, 1 tablespoon whole pepper corn, cracked, 1 tablespoon kosher salt and 10 pieces garlic cloves, minced (you could use less garlic if desired)

Now mix soy sauce, sugar, salt, vinegar, pepper and garlic in a bowl. Taste for desired saltiness and sweetness. If you want it spicy simply add 1/2 teaspoon Chile pepper or crushed pepper. Now add meat to the marinade. Transfer the cured meat in a zip lock bag or any plastic ware. Refrigerate for at least 24 hours.

For a dry Tapa result dry marinated beef directly in the sun for an hour or by baking for about 25 minutes on each side at 225f. After baking allow the beef to cool, return to the zip lock bag and refrigerate overnight
. For less greasy effect fry using a little amount of cooking oil when frying using a pan or a cast iron skillet.
*Don't forget the spiced vinegar, pickled papaya and slices of tomato when serving.*

My boys also loves Beef Jerky so I took half of the baked marinated beef and made it to Beef Jerky. They love it spicy and chewy. For a Beef Jerky result use food dehydrator for at least 2 hours or just bake it again for an hour on each side at 225f.

No comments: