Filipino · Mains
Beef Mechado
Slow-braised beef in a tomato and soy sauce gravy with potatoes and carrots.
[Your intro: where this recipe comes from and what makes your version yours.]
Tips for the best mechado
Use chuck or brisket so the meat stays juicy through the long simmer. Add the potatoes and carrots near the end so they hold their shape, and the bell pepper last so it keeps a little bite.
Beef Mechado
A Filipino braise of beef chuck simmered in tomato sauce and soy sauce until fork-tender.
Ingredients
- 2 lb beef chuck cut into 2-inch cubes
- 1/4 cup soy sauce
- 2 tbsp calamansi juice or lemon juice
- 2 tbsp vegetable oil
- 1 medium onion chopped
- 5 cloves garlic minced
- 8 oz tomato sauce
- 2 cups beef broth or water
- 2 bay leaves
- 2 medium potatoes cubed
- 1 large carrot cut into chunks
- 1 red bell pepper sliced
- salt and black pepper to taste
Instructions
- Combine the beef, soy sauce and calamansi juice. Marinate for at least 30 minutes, or overnight in the fridge.
- Heat the oil in a heavy pot over medium heat. Sauté the garlic and onion until soft and fragrant.
- Lift the beef out of the marinade (save the marinade) and brown it on all sides.
- Add the reserved marinade, tomato sauce, broth and bay leaves. Bring to a boil, then cover and simmer for about 1½ hours, until the beef is tender.
- Add the potatoes and carrot and cook for 15 to 20 minutes, until tender.
- Stir in the bell pepper and cook 5 minutes more. Season with salt and pepper and serve hot with steamed rice.
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