Beef mechado, together with Afritada, Pochero, and Menudo, is another tomato-based recipe. The oiliness of the beef, the sweetness, and sourness of the tomato sauce.
Course Main Course
Cuisine Filipino
Keyword Beef, Mechado
Prep Time 15 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour15 minutesminutes
Servings 4people
Calories 350kcal
Author Joost Nusselder
Cost $8
Ingredients
1kgbeefcut into bite-size pieces
4clovesgarliccrushed
1onionchopped
2potatoescut into quarters
1carrotcut into cubes
2tsplemon juice or calamansi juice
2tspsoy sauce
1cuptomato sauce
2bay leaves or laurel leaves
salt
1tspblack pepper
2cupswater
cooking oil
Instructions
When buying the beef, choose the meat with a little tendon. Cut the beef into bite size pieces.
On a heavy skillet, heat oil and stir fry the beef for a few minutes until it turns light brown. Set aside.
On the skillet where you fry the beef, remove excess oil and retain at least 1 tablespoon.
Saute garlic and onion until cooked and add the water, lemon juice or calamansi juice, soy sauce, pepper, tomato sauce, laurel leaves, salt and the beef.
Simmer in low fire until the meat is tender. Then add the potatoes and carrots.
Simmer for a few minutes until the potatoes and carrots are cooked.
Notes
Tip: it is better to simmer the beef in a low fire so the meat will release its flavor.