Beef Mechado
Mechadong Baka is a Filipino-style beef stew made of larded beef chunks, potatoes, and carrots. This beef mechado is a hearty and tasty meal, braised in citrus juice, soy sauce, and tomato sauce.
- Prep time
- 20 min
- Cook time
- 2 hr
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 pounds chuck roast or top round, cut into 2-inch cubes
- 1/4 pound pork fat, cut into thin strips
- 1/4 cup oil
- 2 medium potatoes, peeled and quartered
- 2 medium carrots, peeled and cut into 2-inch cubes
- 1 onion, peeled and chopped
- 5 cloves garlic, peeled and minced
- 1/4 cup lemon or calamansi juice
- 1/4 cup soy sauce
- 1 cup tomato sauce
- 2 cups water
- 2 bay leaves
- 1 small green bell pepper, seeded and cut into cubes
- 1 small red bell pepper, seeded and cut into cubes
- salt and pepper to taste
Instructions
- 1
Cut a thin incision in the center of each beef cubes and gently insert a strip of pork fat. Set aside.
- 2
In a pot over medium heat, heat oil. Add potatoes and carrots and cook until lightly browned. Remove from pot and drain on paper towels.
- 3
Remove oil from the pot except for about 2 tablespoons. Add onions and garlic and cook until softened.
- 4
Add beef and cook, stirring occasionally, until lightly browned.
- 5
Add lemon or calamansi juice and soy sauce and continue to cook for about 2 to 3 minutes.
- 6
Add tomato sauce, water, and bay leaves. Bring to a boil, skimming scum that may float on top.
- 7
Lower heat, cover, and cook for about 1 1/2 to 2 hours or until beef is tender. If drying out before beef is tender, add additional water in 1/2 cup increments as needed.
- 8
Add potatoes and carrots and continue to cook until potatoes are tender and sauce is reduced.
- 9
Add bell peppers and continue to cook for about 1 to 2 minutes or until tender-crisp.
- 10
Season with salt and pepper to taste. Serve hot.