Beef Mechado is a common dish in the Philippines. It is usually serve during special events, occasions or family and group gatherings. The Filipino style mechado often includes calamansi, vinegar or lemon.
* 1 kilo of beef cut into chunks
* 1/8 kilo of pork fat cut into strips
* 4 onions, peeled and quartered
* 5 medium potatoes, quartered (optional: fried)
* 1 medium sized carrot, sliced in 1/2″ sections
* 2 red bell pepper, sliced
* 2 cups beef stock or 2 bouillon cubes dissolved in water
* 3 bay leaves (laurel leaves)
* 1/4 -cup vinegar
* 2 cups tomato sauce or 1/2 cup tomato paste
* 1 cup soy sauce
* salt & pepper to taste
How To Cook Beef Mechado:
1). Cut an incision on the beef chunks and insert a pork strip in the middle (mitsa)
2). In a casserole, combine the beef (with the fat), tomato sauce, soy sauce, bay leaves and beef stock. Bring to a boil and simmer until the beef is almost tender
3). Add the vinegar and let boil for a minute or two
4). Add the potatoes, onions, carrot, and bell pepper
5). Let simmer until potatoes and carrots are cooked – occasionally stir to thicken sauce
Note: You may pressure cook the beef with the beef stock for faster cooking time. For added taste, fry the potatoes before adding to the casserole. You may also add a tablespoon of olive oil and stir when the beef mechado dish is almost done for added flavor.
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