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

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
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