Beef Tapa

Beef Tapa are tender, savory-sweet slices of Filipino cured meat often served for breakfast. It is marinated in dry and wet ingredients for at least three days and stored in the freezer. When ready, beef tapa is pan-fried for a few, quick minutes. Best when served for breakfast or brunch, with sinangang (garlic fried rice), eggs, and fresh tomatoes. This is an Asian in America recipe by Elizabeth Ann Quirino.

Prep Time3

Cook Time16

Total Time3 16

Course: Breakfast, Brunch, Dinner

Cuisine: Asian, Filipino

Keyword: Filipino Beef Tapa Cured Meat

Servings: people

Calories: 228kcal

Author: Asian in America - Elizabeth Ann Quirino

Equipment

1 large skillet - 10 to 12 inches in diameter

Ingredients

1 pound beef skirt steak, sliced very thin

For curing the meat:

½ cup pineapple juice
1 Tablespoon white wine
2 Tablespoons salt
1 cup brown sugar
4 cloves garlic, peeled and minced
1 teaspoon paprika powder

For cooking the Beef Tapa:

2 Tablespoons vegetable oil

For serving

garlic fried rice or sinangag
fresh tomatoes, sliced or chopped
eggs, sunny side up or over easy

Instructions

To cure the Beef Tapa:

In a large, non-reactive mixing bowl (use glass or plastic), combine the beef slices with the wet ingredients first: pineapple juice and white wine.
Add the salt, brown sugar, garlic, and paprika.
Mash and macerate the meat together with the marinade, with your hands, to incorporate the ingredients well.
Store the meat slices in resealable plastic freezer bags. Freeze for at least 3 days to cure, before cooking.
*(Note: The frozen beef tapa can keep for 1 to 2 months in the freezer).

To cook the Beef Tapa:

Thaw the meat in the refrigerator a few hours before cooking. Do not microwave to thaw.
In a large skillet, over medium-high heat, add the meat and pour 1/2 cup of water. This is to allow the meat to tenderize. Cook this for 10 to 12 minutes.
When water evaporates, and no trace of liquid is left, pour the oil. Continue cooking for around 6 minutes more. By this time, the beef slices will turn a darker brown and have a shiny glaze.
When beef slices are cooked completely, transfer to a serving platter. Serve warm with garlic fried rice or sinangag, eggs, and tomatoes.

Cook's comments:

The frozen beef tapa can keep in the freezer for 1 to 2 months. I cure a large batch of beef tapa, and keep them in portions in resealable plastic bags, frozen.

Nutrition