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home > recipes > meat > beef mechado
from Philippines Cooking time: 1 hour 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 Cut an incision on the beef chunks and insert a pork strip in the middle (mitsa) 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 Add the vinegar and let boil for a minute or two Add the potatoes, onions, carrot, and bell pepper Let simmer until potatoes and carrots are cooked - occasionally stir to thicken sauce Serve hot with white rice Notes: Pressure cook the beef with the beef stock for faster cooking time. 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.

Beef Mechado


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(posted June 26, 2007)

from Philippines

Cooking time: 1 hour

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

Cut an incision on the
beef chunks and insert a pork strip in the middle (mitsa)

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

Add the
vinegar and let boil for a minute or two

Add the potatoes, onions,
carrot, and bell pepper

Let
simmer until potatoes and carrots are cooked - occasionally stir to thicken sauce

Serve
hot with white rice

Notes:
Pressure cook the
beef with the beef stock for faster cooking time.
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.



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