Kusahos

If you love tapa then you will love this even more, its meatier and its tastier due to the process it undergoes before cooking. Basically it’s made with either beef or carabeef, a cross between tapa and jerky, where it is not as sun dried that it will be so chewy but drawing out the moisture on the beef makes it more concentrated in taste.


This Ilonggo style tapa when ready can be cooked over a wok by frying or grilled over hot charcoal. Like with many Filipino dishes it is best with sinangag but can be eaten on its own or better yet serve it as a pulutan.

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Kusahos

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Filipino

Description

Kusahos is an Ilonggo Style tapa prepared by sun drying beef strips marinated in a mixture of garlic, soy sauce and vinegar.


Scale

Ingredients

  • 1 kg beef rump steak, thinly sliced
  • 1 cup cane vinegar
  • 1/2 cup soy sauce
  • 1 whole garlic, crushed
  • 1 tbsp freshly ground black pepper

Instructions

  1. In a bowl combine all ingredients apart from the beef. Mix well.
  2. Add the beef, using your hands massage the meat with the marinade. Let the meat marinade overnight in the refrigerator uncovered to dry it out.
  3. Remove meat from the refrigerator then place it in a wire rack on top of a wide flat pan to catch the drippings.
  4. Place meat outside on direct sunlight first thing in the morning, cover it with a mesh food cover to let the sunlight in and flies away. Once the sun sets, your meat will be dried, if not then repeat the process for one more day.
  5. Once ready fry the sun-dried meat in a wok with oil until cooked and crispy.

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8 Responses

  1. wow What a creative and delicious way to cook beef! Did they taste like beef jerky?

  2. Raymund says:

    Sort of but its not that hard as a beef jerky

  3. suituapui says:

    I love your Chinese vase!

  4. Hannah says:

    I know this sounds weird coming from a vegan, but I love jerky! Meatless jerky has come a long way, but my problem is that it can be a bit too tough sometimes. This sounds like the perfect balance of flavors and textures. I even have some “beef” strips in the freezer right now that would work nicely. Gotta try it!

  5. Juliana says:

    This is such an interesting beef…like the Chinese beef jerky…I would love to try it. Thanks for the recipe Raymond…have a great week!

  6. I absolutely love beef jerky, so I highly suspect I would like this recipe, too! I’m not familiar with cane vinegar, though, so I need to order a bottle and play around with it. Thanks for sharing, Raymund!

  7. I agree with those that say this looks a bit like beef jerky. Sounds much more interesting. Neat recipe — thanks.

  8. This is a cool recipe — and we live in a sunny hot place, so I think one day will do it. Kind of stoked to try this.

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