Crispy Beef Tadyang

This dish takes time to prepare, but the end result is worth the wait!

  • Required cooking skill level

  • 2-5
    persons serving
  • 2
    hours preparation time

NGREDIENTS

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

COOKING BROTH

  • 1 cup Carrots, sliced with skin

  • 2 cups Celery stalk and leaves, cut into strips

  • 1 cup White onions, cut in half with skin

  • 1 tbsp Whole black peppercorn

  • 3 pieces Bay leaf

  • 3 tbsp Fine salt

  • 6 cups Water

  • 2 tbsp UFC Beef Broth

  • 4 cups Hapi Fiesta Palm Oil

  • ¼ cup All-purpose flour

  • 1 head Garlic, sliced and fried

  • ½ cup Mang Tomas All-Around Sarsa, for dipping sauce

Preparation

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    1Combine 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.

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    2Remove beef from the liquid, and let it rest for 30 minutes.

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    3Heat Hapi Fiesta Palm Oil in a deep-frying pan.

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    4Dredge beef tadyang in flour, then deep-fry until crisp, about 5 to 10 minutes, depending on size.

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    5Top with fried garlic and serve with Mang Tomas All-Around Sarsa

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    1Combine 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.

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    2Remove beef from the liquid, and let it rest for 30 minutes.

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    3Heat Hapi Fiesta Palm Oil in a deep-frying pan.

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    4Dredge beef tadyang in flour, then deep-fry until crisp, about 5 to 10 minutes, depending on size.

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    5Top with fried garlic and serve with Mang Tomas All-Around Sarsa