Beef Mechado Recipe

Beef Mechado Recipe

Beef Mechado is a type of stew with tomato sauce. This dish is somewhat similar to other Filipino dishes such as the Kaldereta , Estofada , and as well as the Afritada because of the base ingredient used (which is tomato sauce).

Estimated Cooking Time:1 hour

Beef Mechado Ingredients:

1 1/2 kilos kilo beef (strip of fat inserted) or kabilugan

4 calamansi (Squeeze the juice and set aside)

5 Tablespoons soy sauce

1 large onion, sliced

5 cloves garlic, crushed

4 tablespoons sherry

1 1/2 cups water

1 teaspoon peppercorns

1 small bay leaf

3 tablespoons all purpose flour (toasted)

2 tablespoons butter

2 potatoes, quartered

2 tomatoes cubed (optional)

1/4 cup tomato sauce (optional)

Salt

Olive Oil

Beef Mechado Step by Step Cooking Procedures:

Step 1. Marinate the beef in calamansi juice and soy sauce. Keep overnight with the marinade still intact.

Step 2. The following day, brown the beef in olive oil. Add diced tomatoes until tomatoes are tender.

Step 3. Add bay leaf, onion, garlic, sherry, water, salt, peppercorns. Simmer until tender. (I usually use pressure cooker)

Step 4. Remove the meat from the pan.

Step 5. Slice beef and strain the sauce.

Step 6. Thicken the sauce with tomato sauce, toasted flour and butter.

Step 7. Add back the beef to the sauce and add potatoes.

Step 8. Simmer until tender.

Step 9: Serve hot with white rice

Beef Mechado Cooking Tips:

• 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.