Beef Tapa - Pindang Baka for Tapsilog

‘Pindang baka’ is a Pampango term for Beef Tapa, a cured meat that’s often served for breakfast or brunch along with garlic rice or ‘sinangag’, eggs and a tomato relish. Filipinos call this type of breakfast ‘tapsilog’ (say ‘tap-see-log’), a Tagalog word that combined the three elements of tapa, sinangag and itlog (eggs). Asian groceries sell the frozen cured beef or pork commercially in their freezer section, and that’s fine if you’d like to try that. But I grew up with the homemade ‘pindang baka’ or beef tapa made by mom or my aunts, so in my own home today I cure it myself. It is an inexpensive and easy method to cure and cook meat. Make a batch and store it in the freezer in portions enough for the family at meal times. This recipe was adapted from ‘Atching Lillian’s Heirloom Recipes’ by Lillian M. Borromeo and serves 2 to 4 with rice.

Prep Time5

Cook Time16

Total Time5 16

Course: Breakfast, Brunch, Dinner, Lunch, Main Course

Cuisine: American, Asian, Filipino

Keyword: Filipino Beef Tapa Cured Meat

Servings: people

Calories: 511kcal

Author: Asian in America

Equipment

Large Resealable Plastic Bags - to store the meat
Large Skillet: 12 inches in diameter

Ingredients

1 pound beef skirt steak sliced thin
2 Tablespoons salt
3/4 cup granulated sugar
1 teaspoon paprika powder
1/2 cup pineapple juice
1 Tablespoon white wine
2 Tablespoon vegetable oil divided, 1 Tablespoon for cooking beef, the rest for garlic rice
4 cloves garlic minced, divided use 2 for beef, 2 for garlic fried rice
2 to 3 cups cooked white rice a day old, must be refrigerated
1 teaspoon salt for garlic rice
1 teaspoon ground black pepper for garlic rice
1 to 2 whole tomatoes sliced,for relish, to serve with beef
1/2 cup water to cook the beef at the start water

Instructions

Step 1 -To cure the meat : In a large, non-reactive bowl mix together the dry rub of salt, sugar, paprika. Add the sliced meat to this mixture. Rub each piece well with the dry mixture. Mash and macerate well with your hands to ensure the dry ingredients incorporate well. Turn the meat slices over and under if needed to mix everything well.
In a separate small bowl, mix the pineapple juice and wine well. Add this to the meat mixture that has the dry rub. Toss and turn the meat pieces so the mix blends well.
Store the cured meat in large plastic bags and seal well making sure no air gets inside. Place the plastic bags inside a large plastic container and cover tightly. Keep the meat in the freezer for 3 to 5 days before cooking.
When getting ready to cook, thaw the frozen meat till pieces are nearly room temperature.
Step 2 - To cook the ‘pindang baka’ or beef tapa: In a large stainless steel skillet, over medium heat, add the thawed beef slices. Pour half a cup water (for half a pound of meat) into the skillet. Let the meat cook and tenderize for about 10 minutes. When the water evaporates and no trace of the liquid is left, add the cooking oil and garlic to the same skillet. The beef slices will turn a darker brown and have a shiny glaze over it as it sears in the pan. Cook for 5 to 6 minutes more till beef is well done. Transfer to a platter. Serve hot with garlic rice, eggs and a tomato relish.
To cook garlic fried rice: Using the same skillet where the beef was cooked, add a tablespoon more of cooking oil and the minced garlic. When the garlic browns in 1 minute, add the day old cooked rice. Mix well so the pan flavors incorporate in the rice grains. Season with salt and pepper.
Cook’s comments: The frozen cured beef will keep in the freezer for one to 2 months. I cure a large batch of beef and keep them in portions in the freezer, to be taken out as we go along. Even on busy weeknights, this beef tapa works well for a quick dinner. You can substitute pork shoulder and make ‘tocino’ using this recipe.
*Ingredients Notes Update: the amount of salt has been adjusted to two tablespoons for one pound of beef.

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Nutrition