Crispy Beef Tadyang

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  • 1 kilo beef tadyang, cut into 4-inch lengths
  • 1 cup carrots, sliced with skin
  • 2 cups celery stalk and leaves, cut into strips
  • 1 cup white onions, cut in half with skin
  • 1 tablespoon whole black peppercorn
  • 3 pieces bay leaf
  • 3 tablespoons fine salt
  • 6 cups water
  • 2 tablespoons BEEF BROTH
  • ¼ cup all-purpose flour
  • 1 head garlic, sliced and fried
  • ½ cup MANG TOMAS ALL-AROUND SARSA, for dipping sauce


  1. Combine beef tadyang with carrots, celery, white onions, whole black peppercorn, bay leaf, fine salt, water and 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 HAPI 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.

Helpful Tip!
Cooking the beef tadyang in a broth with vegetables and seasoning infuses it with more flavor that seeps into the meat.

Credits to: CTTO