Place salt, sugar, anisado wine and prague powder in a bowl and mix well. Put mixture in a salt shaker.
Sprinkle mixture liberally over each piece of meat, making sure to cover both sides.
Place meat slices either in an enameled, stainless steel or glass casserole.
Cover with plastic cling wrap and store in a cool dark place.
Depending on how sour you want the tapa, allow curing for 2 to 3 days or longer.
To cook the cured meat, boil in enough water to cover all the pieces until fork tender.
Drain and throw away the liquid.
Using 2 forks shred the meat to pieces to look like shredded corned beef.
Heat oil in a frying pan and fry the carabeef until crisp.
Serve with fried rice and fried egg. If there is carabao milk available, you can also serve it along your tapsilog (tapa, sinangag and itlog).