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Ingredients of Mechado :
1 kilo of beef cut into chunks
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1/8 kilo of pork fat cut into strips
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4 onions, peeled and quartered
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5 medium potatoes, quartered (optional: fried)
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1 medium sized carrot, sliced in 1/2″ sections
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2 red bell pepper, sliced
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2 cups beef stock or 2 bouillon cubes dissolved in water
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3 bay leaves (laurel leaves)
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1/4 -cup vinegar
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2 cups tomato sauce or 1/2 cup tomato paste
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1 cup soy sauce
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salt & pepper to taste
Instructions for Filipino Mechado ( Beef ):
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Cut an incision on the beef chunks and insert a pork strip in the middle (mitsa)
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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
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Add the vinegar and let boil for a minute or two
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Add the potatoes, onions, carrot, and bell pepper
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Let simmer until potatoes and carrots are cooked - occasionally stir to thicken sauce
- Serve hot with white rice
Tips:
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Pressure cook the beef with the beef stock for faster cooking time.
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Fry the potatoes before adding to the casserole.
- Add 2 to 3 tablespoons of olive oil and stir when the mechado dish is almost done for added flavor.
