Beef Tapa

Beef Tapa
Tapa for Pinoys is a dried or cured beef meat or any other red meat. Drying is a method of preserving surplus meat supply in the early times or in places where there are no electricity. The method has now evolved into marinating the meat, with mixture of vinegar and aromatics, and some version even adding sugar. Personally I prefer grilled tapa in charcoals this will maintain the near oil less state of the tapa.

Beef Tapa has now become the synonym of breakfast meal on Pinoy households. It is usually serve with sinangag or garlic fried rice and itlog or fried egg. Beef tapa breakfast is one of the several acronym coined names of Pinoy breakfast. Tapsilog is acronym for tapa-sinangag-itlog (tapa, fried rice and fried egg meal), tosilog for tocino-sinangag-itlog (tocino, fried rice and fried egg meal), longsilog for longanisa-sinangag-itlog (longanisa, fried rice and fried egg meal) and the list goes on…


1 k. lean beef, thinly sliced into 1/4” thick along the grain
1 tsp. black pepper coarsely ground
1/2 head garlic, crushed
1/3 cup vinegar
1 tsp. sugar, optional
1 tsp. salt
cooking oil

Cooking Procedure:

Beef Tapa - Frying Procedure

Combine all the ingredients except the beef and cooking oil. Coat evenly each piece of meat with the marinade. In a plastic container with cover, pile beef pieces one on top of the other. Cover and keep refrigerated overnight or until ready to cook. Heat oil in a wok at high heat, fry marinated beef in batches for 3 to 5 minutes each side or until color changes to brown and edges start to caramelize. Serve hot with fried rice and egg.


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  4.'s about lunch time and you just made me really hungry about your post.LOL.

    thanks for sharing this receipe and i'll try this out pretty soon :D hope it cooks like the way you did it. :D

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  6. Hello Mr. Cook!
    I've just visited your website when i was searching for papaitan recipe when i finally got here... Beef tapa is one of my husband's favorite dishes. I will try your recipe for Beef Tapa. Then i will tell you about my husband's comment. Well, can you please upload "Goto Papaitan"? I will really appreciate if you would.

  7. Anonymous,

    Thanks for the visit, I hope the husband will give a thumbs-up mark. I made already a post on papaitan baka, it is the Ilocano version, a soupy stew of innards including the tripe soured with sampalok and made bitter by real bile extract. I the goto papaitan you want is the dry Viasyan version, then I have to ask my friends how they prepare it.


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