Beef Mechado Recipe

INGREDIENTS:

Marinade:

• small packet of frozen calamansi juice (can be substituted with 1 tablespoon lemon juice)
• ¼ cup soy sauce
• 2 teaspoons fresh ground pepper

Stew:

• 2 pounds beef roast (Chuck roast or Short Ribs or Brisket)
• 2 tablespoon vegetable oil
• 1 Red Bell Pepper, seeded and cut into ¼ inch slices
• 1 Carrot, cut into ½ inch pieces
• 1 8 oz can of tomato sauce
• 1-2 bay leaf
• 1 small onion, diced
• 1-2 cloves of garlic, sliced thin
• 1 tablespoon brown sugar
• salt and pepper to taste
• 1 potato, cut into ½ inch wedges

INSTRUCTIONS:

Marinade:

1. In a bowl whisk together soy sauce and calmansi juice.
2. Season beef with fresh ground pepper.
3. Add beef to bowl and toss in liquid so that meat is coated.
4. Cover and marinade in the refrigerator a minimum of 2 hours, preferably overnight.
5. Stew:
6. On medium heat, heat 1 tablespoon of oil in a large pot
7. Sear the beef buy cooking 2 minutes on each side or until brown. Remove from pan and set aside.
8. In the same pot, sauté onion garlic. Add salt and pepper to taste (around 1 teaspoon).
9. Add beef back to pot.
10. Add tomato sauce and a ½ cup of water.
11. Add bay leaf and sugar.
12. Simmer for about an hour and a half on low heat.
13. Remove beef from pot, slice and place it back in pot.
14. Add the bell pepper and carrots towards the end.
15. Cook for an additional 15 minutes or until carrot are soft.

Potatoes:

1. In a frying pan, heat oil on medium heat.
2. Add potatoes and cook until brown and soft.

Plating:

1. In a bowl serve stew with potatoes
2. You can also serve with white rice (which is awesome)

Notes:
If the gravy for the beef stew is too thick, add a bit more water. Add a quarter cup at a time until it reaches desired thickness. Place a wooden spoon in the pot and place in stew. Remove from pot and draw your finger along the spoon so that it creates a path through the gravy. If the path fills in, the mixture isn't thick enough. If it feels like paste, it is too thick. If it stays put, it's ready.


Source: A Well Fed Life