Beef Tapa is marinated in fish sauce, brown sugar, and fresh garlic. This Kapampangan delicacy is easy to prepare and freezable, making a great breakfast meal!
This recipe is for a type of tapa popular in my province, Tarlac, called tapang damulag. While the other Filipino beef tapa we have on the blog is made of thinly sliced beef sirloin and takes its flavor from freshly squeezed calamansi juice, soy sauce, and minced garlic, the version we have here uses carabao meat seasoned with fish sauce, brown sugar, and garlic.
Although each uses a different set of marinades and meat, they're prepared the same with equally delicious results. Perfect for Tapsilog meals!
Ingredient notes
- Carabao meat- also known as carabeef or damulag, can be substituted with beef cuts such as bottom round if unavailable. Try my chicken tapa recipe if you prefer a different meat altogether.
- Fish sauce- adds salty umami and savory flavor
- Brown sugar- acts as a sweetener and helps with caramelization
- Garlic- boosts flavor; fresh is best, but garlic powder will work in a pinch
- Ground black pepper-adds spice
How to make tapa damulag
Marinate- Combine fish sauce, brown sugar, garlic, and pepper in a bowl. Add meat and massage with the marinade to coat it fully. Cover and marinate in the refrigerator for about 2 hours or overnight. Do not marinate for too long, lest the taste becomes overly salty.
Pan Fry- Carabao meat can be tough to chew and might benefit from tenderizing before frying. Add about 1 cup of water to the pan and simmer the beef until tender. When the liquid is mostly absorbed, add oil and cook the meat, turning as needed, until lightly browned and caramelized.
Cooking tip
Slice the beef across the grain for faster cooking and a tender chew. To make slicing easier, freeze the meat for 10 to 15 minutes or until slightly firm.
Frequently Asked Questions
What is the meaning of pindang?
Pindang describes a type of food preparation where meat or fish are cured and dried as a form of preservation. In Kapampangan, the word usually refers to tapa, marinated slices of beef or carabeef (damulag), and sun-dried.
What is carabeef?
Carabeef refers to the meat of water buffalos or carabao. It is also called damulag in Kapampangan, where it's widely cooked in dishes where beef is typically used, such as tapa, bistek, and sinigang na baka.
How to serve and store
- Serve beef tapa with garlic fried rice and sunny-side-up eggs for a hearty and tasty all-day breakfast. Enjoy with spiced vinegar for dipping or atchara as a sweet and tangy condiment.
- Cooked tapa will keep in the fridge for up to 3 days.
- To store longer, transfer the uncooked meat to an airtight container or resealable bag and freeze it for up to 3 months for future cravings.
More Filipino breakfast recipes
Ingredients
- ยฝ cup fish sauce
- ยพ cup brown sugar
- 1 head garlic, peeled and minced
- ยฝ teaspoon ground black pepper
- 2 pounds carabao meat, sliced thinly
- 1 cup water
- 2 tablespoons canola oil
Instructions
- In a bowl, combine fish sauce, brown sugar, garlic, and pepper.
- Add meat and massage with the marinade to coat fully. Cover and marinate in the refrigerator for about 2 hours or overnight. Drain beef from the marinade.
- In a pan over medium heat, add meat in a single layer and water. Simmer until tender and most of the liquid is absorbed.
- Add oil and pan-fry the meat, turning once or twice, until lightly browned and cooked. Serve hot.
Notes
- Slice the beef across the grain for faster cooking and a tender chew. To make slicing easier, freeze the meat for 10 to 15 minutes or until slightly firm.
- You can substitute beef cuts such as bottom round if carabao meat is unavailable.
Nutrition Information
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
Cherry says
I made this using beef brisket, it was soooo good! I thought the patis would give a fishy aftertaste, but it didnโt. Iโm making it today using beef sukiyaki. Thank you, KP! I love your innovative ideas and simple but very tasty recipes! More power and God bless!
JOSELITO V. ESCALER says
ITS COOL VERY NICE FILIPINO DISHES I LIKE BEEF TAPA i THINK i HAVE TO TRY TO COOK THIS ONE THANKS ANG GOOD LUCK TO YOUR STUFF
Owie says
Today's breakfast and I love it! Used Australian beef and fried it with a little of the marinade and garlic so it turned out a little saucy and tender. โค
Evangeline Chung says
Hi po Ms Lalaine, Ngayon ko lang nabasa tong site mo. So happy for the chicken tocino, very delicious. Ask ko lang, regarding beef tapa, hindi ba to magiging matigas pag niluto. Mahal na din kasi ang mga premium beef cuts, at least etong bottom round di masyado mahal kaso di ba matigas sya ? Thanks
Lalaine Manalo says
Hello Evangeline,
Etong beef tapa eto medyo matigas at chewy, para kasi siya yung kinakain namin sa Tarlac tapang damulag Or carabao. Pan-fry ko lang siya and I used bottom round na medyo tough cut. If you want mas malambot, you can use this recipe https://www.kawalingpinoy.com/filipino-beef-tapa/
Ching says
Hello Kabalen,
I discovered your site by accident. I am glad I did. I'm enjoying reading your food blog. Paborito neng Mother ko ing pindang damulag. I am partial to the traditional pork pindang though. Subukan ke ing recipe mo adding patis.
Thanks.
Ching
Lalaine says
Hello Ching
Thank you so much, I am glad you found my website, too. ๐
Please make sure to join our upcoming giveaway for the blog's first year anniversary. I will be posting the details soon.
Again, salamat a dakal.