Description
Kusahos is an Ilonggo Style tapa prepared by sun drying beef strips marinated in a mixture of garlic, soy sauce and vinegar.
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
- In a bowl combine all ingredients apart from the beef. Mix well.
- 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.
- Remove meat from the refrigerator then place it in a wire rack on top of a wide flat pan to catch the drippings.
- 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.
- Once ready fry the sun-dried meat in a wok with oil until cooked and crispy.
wow What a creative and delicious way to cook beef! Did they taste like beef jerky?
Sort of but its not that hard as a beef jerky
★★★★★
I love your Chinese vase!
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!
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!
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!
★★★★★
I agree with those that say this looks a bit like beef jerky. Sounds much more interesting. Neat recipe — thanks.
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.