INGREDIENTS

1. 1 kilo Beef tadyang, cut into 4-inch lengths

COOKING BROTH

1. 1 cup Carrots, sliced with skin
2. 2 cups Celery stalk and leaves, cut into strips
3. 1 cup White onions, cut in half with skin
4. 1 tbsp Whole black peppercorn
5. 3 pieces Bay leaf
6. 3 tbsp Fine salt
7. 6 cups Water
8. 2 tbsp UFC Beef Broth
9. 4 cups Golden Fiesta Palm Oil
10. ¼ cup All-purpose flour
11. 1 head Garlic, sliced and fried
12. ½ cup Mang Tomas All-Around Sarsa, for dipping sauce

PREPARATION

• 1 Combine beef tadyang with carrots, celery, white onions, whole black peppercorn, bay leaf, fine salt, water and UFC Beef Broth in a pressure cooker. Cook for 1 hour until tender.
• 2 Remove beef from the liquid, and let it rest for 30 minutes.
• 3 Heat Golden Fiesta Palm Oil in a deep-frying pan.
• 4 Dredge beef tadyang in flour, then deep-fry until crisp, about 5 to 10 minutes, depending on size.
• 5 Top with fried garlic and serve with Mang Tomas All-Around Sarsa