INGREDIENTS:

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.

INSTRUCTIONS:

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.

The Perfect Beef Tapa (Filipino Cured Beef) Recipe

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