Beef Mechado
Enjoy extra rice with this beef mechado recipe: tender beef slowly stewed in tomato sauce until perfectly flavorful and juicy.
Ingredients
- 1 kilogram Beef Chuck / Brisket (cut into chunks)
- 1/4 cup Soy Sauce
- 1/4 cup Calamansi Juice / Lemon Juice o
- 1/4 cup Cooking Oil
- 4 cloves Garlic (minced)
- 1 piece Onion large (chopped)
- 2 pieces Tomatoes large (chopped)
- 1/4 cup Tomato Paste
- 2 pieces Bay Leaves
- 1 cup Beef broth / Water
- 1 piece Potato large (peeled and cubed)
- 2 pieces Carrots medium (peeled and cut into chunks)
- 1 piece Red Bell Pepper (sliced)
- 1 piece Green Bell Pepper (sliced)
- Salt and pepper to taste
Instructions
- In a bowl, combine the beef chunks, soy sauce, and calamansi juice. Mix well and let it marinate for at least 30 minutes to 1 hour.
- In a large pot over medium-high heat, add the marinated beef chunks and sear them until browned on all sides. Remove the beef from the pot and set aside.
- In the same pot, add the chopped onion and minced garlic. Sauté until the onions are translucent and the garlic is fragrant.
- Add the chopped tomatoes and tomato paste to the pot. Cook until the tomatoes are softened and well-incorporated with the paste.
- Return the browned beef to the pot. Add the bay leaf, beef broth (or water), and bring the mixture to a boil. Reduce the heat to low, cover, and let it simmer for about 1 to 1.5 hours or until the beef is tender.
- Once the beef is tender, add the cubed potatoes, carrots, red bell pepper, and green bell pepper to the pot. Continue to simmer until the vegetables are cooked through, about 15-20 minutes.
- Season with salt and pepper to taste. Remove the bay leaf before serving.
- Serve hot with steamed white rice. Enjoy!
Video
Notes
Feel free to adjust the seasoning and ingredients to your preference. Some variations of Beef Mechado also include adding liver spread or cheese for extra richness. Enjoy your cooking!