BEEF Mechado


Ingredients

  • 2 lbs beef chuck or brisket, cut into large cubes
  • 2 tbsp cooking oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 medium tomatoes, chopped
  • 1/4 cup soy sauce
  • 1/4 cup calamansi juice (or lemon juice)
  • 2 cups beef broth or water
  • 2 medium potatoes, cut into chunks
  • 1 large carrot, cut into chunks
  • 1 red bell pepper, sliced
  • 2 tbsp tomato paste (optional, for richer sauce)
  • 2 bay leaves
  • Salt and pepper, to taste

Instructions

  1. In a bowl, combine beef cubes, soy sauce, and calamansi juice. Marinate for at least 30 minutes.
  2. Heat oil in a large pot over medium heat. Sauté onion and garlic until fragrant and soft.
  3. Add chopped tomatoes and cook until they soften.
  4. Add the marinated beef (reserve the marinade). Brown the beef on all sides.
  5. Pour in the reserved marinade and beef broth. Add bay leaves. Bring to a boil.
  6. Lower heat, cover, and simmer for about 1.5 to 2 hours or until beef is tender. Add more water if needed.
  7. Add potatoes and carrots. Continue to simmer until vegetables are tender.
  8. Stir in tomato paste (if using) and red bell pepper. Cook for another 5-10 minutes.
  9. Season with salt and pepper to taste.
  10. Serve hot with steamed rice.

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