Crispy Beef Tadyang

INGREDIENTS:

1 kg beef tadyang, cut into 4-inch slices
1 pc large carrot, sliced with peel
2 cups celery (with leaves), sliced
1 tbsp UFC whole pepper
3 pcs UFC Laurel
3 tbsp UFC iodized salt
6 cups water
2 tbsp beef broth (powder)
4 cups Golden Fiesta Palm Oil
1 pc garlic head, sliced and fried
1/2 cup Mang Tomas All-Purpose Sauce (lechon sauce for dipping)

PROCEDURE:

1. Combine the first eight ingredients. Cover and simmer for 1 hour or until beef is tender (or pressure cook for 30 minutes).
2. Drain meat for 30 minutes. Heat oil. Deep-fry beef until golden and crispy. Top with garlic. Serve with sarsa.

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