BEEF Mechado


Ingredients

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

Instructions

  1. In a bowl, marinate beef with soy sauce and calamansi (or lemon juice) for at least 30 minutes.
  2. Heat oil in a pot over medium heat. Sauté garlic and onion until fragrant and translucent.
  3. Add tomatoes and cook until softened.
  4. Add marinated beef (reserve marinade) and sear until lightly browned on all sides.
  5. Pour in reserved marinade and beef broth. Add bay leaves. Bring to a boil.
  6. Lower heat, cover, and simmer for 1.5 to 2 hours or until beef is tender. Add water as needed.
  7. Add potatoes and carrots. Continue cooking until vegetables are tender.
  8. Stir in tomato paste (if using) and bell pepper. Season with salt and pepper to taste.
  9. Simmer for another 5-10 minutes until the sauce is thickened to your liking.
  10. Serve hot with steamed rice. Enjoy!

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