[Recipe] Shredded Tapa Food Prep

Shredded beef tapa.

I’m still very much deep into my food prep craze, and this shredded beef tapa has become one of the main breakfast staples in my rotation. The fact that the beef is pull apart tender and soaked back into the reduced sauce makes this version incredibly flavorful. I’ll admit, I wasn’t always a fan of shredded tapa. I grew up with the classic thin slivers of beef, think breakfast steak, so when I first encountered the shredded style (Rodic’s beef tapa in Quezon City), my initial reaction was: did someone chew on my tapa and spit it out? Over time, though, I’ve learned to appreciate it. It may not look visually appealing on the plate, but it more than makes up for it with tenderness and flavor intensity.

Ingredients

1 Kg Beef cubes
2 medium onions, roughly chopped
1 head garlic, peeled
1/4 cup cane vinegar
1/4 cup soy sauce
2 Tbs calamansi
2 Tbs brown sugar
black pepper and salt (to taste)

Equipment: Pressure cooker

Instructions

1. Marinate

Combine beef cubes with onions, garlic, vinegar, soy sauce, calamansi, brown sugar, salt, and pepper. Cover and refrigerate overnight.

2. Pressure cook

Transfer everything into a pressure cooker. Add enough water to cover the beef. Cook under pressure for 40 minutes.

3. Shred beef

Remove beef pieces and place in a large bowl. Use two forks to shred into fine strands.

4. Reduce sauce

Simmer the remaining liquid in the pot until reduced by half. Adjust seasoning with soy sauce and black pepper.

5. Combine

Return shredded beef to the reduced sauce. Simmer briefly to allow the meat to absorb flavor.

6. Portion for prep

Spoon shredded beef with sauce into silicone molds or freezer-safe containers. Freeze for convenient portions.

7. Reheat & serve

To serve, heat a frozen block in a pan with a little oil until warmed through (or until crispy if desired). Pair with garlic fried rice and a sunny-side-up egg for classic tapsilog, garnish with achara and sliced salad tomato.