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Tinala Katne Recipe

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This recipe for Tinala Katne is from That's F#!%#ing Delicious, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
• 2 pounds beef brisket, sirloin
or flank steak
• 1 cup Kikkoman soy sauce
• 1/2 cup white vinegar
• 2 lemons, juiced
• 4 garlic cloves, crushed
• Pepper, to taste
Directions:
Directions:
Combine all ingredients except for the beef in a nonreactive bowl. Rub mixture onto the beef and marinate
for at least 4 hours or overnight.

You can cook tinala katne in a few different ways:

Method 1 (Traditional method) :
Lay the meat on a baking sheet and let dry in the sun
for about 4 hours, turning it over after 2 hours onto the
other side. (Heat the meat before serving on a grill.)

Method 2:
In a single layer, dry the meat in an oven at 250˚F for
1.5-2 hours.
Personal Notes:
Personal Notes:
Tinala' katne is a Chamorro version of beef jerky, consisting of dried and cured beef strips. The Spaniards introduced meat to Guam, and the word katne from the name of the dish is derived from the Spanish word carne, meaning meat. Tinala, on the other hand, is derived from the root tεla, meaning to dry, so tinala' katne can be translated as dried and exposed meat.

Beef strips are typically rubbed with a combination of salt, black pepper, and garlic, and are then left to dry over a fire or they get placed in the sun for a few days.

 

 

 

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