The Husband went back to the Philippines early this morning to attend to some important matters. He’ll be back after a week or two. So I am eating all alone tonight. I cooked a few slices of the beef tapa he preserved which I think has been lingering inside the refrigerator for almost a month now. Yep, the Husband has been making beef tapa and pork tocino which we cook not only for breakfast but anytime of the day as long as we feel the urge of eating tapa or tocino. We just stock it inside the refrigerator and cook it whenever we like. That’s the good thing about preserved foods. I will post his tocino recipe next time.
Beef tapa is a cured beef. A preserved meat at that. The traditional way of making beef tapa is curing the beef with sea salt and have it dried under the sun for several days to preserve it. For convenience sake, many Filipino home-makers, wives, and husbands alike find there own way of making tapa without the necessity of drying it outside under the sun. And so my husband came up with his own recipe too, a beef tapa that is sour and salty but not sweet.
We do not use any chemical preservatives when making preserved / cured foods. We depend on the salt, vinegar, and sugar we use to do their own magic in preserving the meat. Beef tapa is great for breakfast, lunch, and supper. His tapa is not sweet, it is a good blend of saltiness and sourness. If you want a beef tapa recipe that is sweet and sour, better use my recipe which I posted some years back (see Tapa : Using Beef or Mutton )
Here’s the Husband’s beef tapa, pardon me if there are no measurements provided because my husband only estimates the amount of ingredients he uses based on his desired taste of the ingredients when mixed. So I suggest that you do your own taste-testing of the sauce before you pour it over the slices of beef. Ooops, before I forgot, the taste my husband wants to achieve here is sour and a bit salty.
BEEF TAPA II
Beef, sliced thinly – 500 g.
Sugar – 1 tsp
Garlic – 10 cloves
Ground black pepper
Salt to taste
Curing / Preserving Procedure:
- Combine all the ingredients for the tapa sauce and mix well. Adjust taste as needed. Caution, this recipe is not sweet, so maintain the amount of sugar as recommended above.
- Pour the sauce over the slices of beef. Transfer it in a plastic bag with zip lock and refrigerate.
- Marinate it for at least 4 hours before cooking. It can stay inside the refrigerator for over a month
Cooking the beef tapa:
- Put the marinated beef tapa in a frying pan, with cooking oil, and water (just enough to cover the meat). Bring it to a boil.
- Continue simmering until the meat are tender and all the liquid had evaporated.
- Let the meat fry on the oil.
Serve with rice sinangag and a sunny side-up egg.
Suggestion : make rice sinangag using the oil that remains from the beef tapa 🙂 delicious! If you are clueless as to how to cook a sinangag check our recipe on it here – Sinangag (Garlic Fried Rice) Just watch out for the calories, cholesterol, fats, and sodium because beef tapa is rich with those.
Check other tapa and fried rice recipes that we have, see the links below.
© Fresha-licious (16February2012)
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Check out other tapa recipes:
Check our fried rice recipes: