4:20 AM
Beef Mechado is a type of stew with tomato sauce. This dish is somewhat similar to other Filipino dishes such as the Kaldereta (caldereta), Estofada (or Estofado), and as well as the Afritada because of the base ingredient used (which is tomato sauce).
If we look closely, there are differences such as the manner of cooking or preparation and ingredients used. I enjoy eating tomato based dishes especially if beef is used. However, the time needed to tenderize the meat tests my patience. Good thing I was able to buy a reliable pressure cooker to solve my problem.
I acknowledge the fact that slow cooked meals are still the best but sometimes we need to improvise our cooking methods to suit our busy lives.
Try this Beef Mechado Recipe.
Yield: 4 to 6 Servings
INGREDIENTS
2 pounds beef stew meat, cut into 2-inch cubes
½ pound pork fat, cut into thin strips
¼ 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
juice of 1 lemon
¼ 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
Cut a thin incision in the center of each beef cubes and gently insert a strip of pork fat. Set aside.
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.
Remove oil from pot except about 2 tablespoons. Add onions and garlic and cook until limp. Add beef and cook, stirring occasionally, until lightly browned.
Add lemon juice and soy sauce and continue to cook for about 2 to 3 minutes. Add tomato sauce and water. Bring to a boil, skimming scum that may rise to top. Add bay leaves. 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 ½ cup increments as needed.
Add potatoes and carrots and continue to cook until potatoes are tender and sauce is reduced. Add bell peppers and continue to cook for about 1 to 2 minutes or until tender-crisp. Season with salt and pepper to taste. Serve hot.
If we look closely, there are differences such as the manner of cooking or preparation and ingredients used. I enjoy eating tomato based dishes especially if beef is used. However, the time needed to tenderize the meat tests my patience. Good thing I was able to buy a reliable pressure cooker to solve my problem.
I acknowledge the fact that slow cooked meals are still the best but sometimes we need to improvise our cooking methods to suit our busy lives.
Try this Beef Mechado Recipe.
Yield: 4 to 6 Servings
INGREDIENTS
2 pounds beef stew meat, cut into 2-inch cubes
½ pound pork fat, cut into thin strips
¼ 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
juice of 1 lemon
¼ 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
Cut a thin incision in the center of each beef cubes and gently insert a strip of pork fat. Set aside.
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.
Remove oil from pot except about 2 tablespoons. Add onions and garlic and cook until limp. Add beef and cook, stirring occasionally, until lightly browned.
Add lemon juice and soy sauce and continue to cook for about 2 to 3 minutes. Add tomato sauce and water. Bring to a boil, skimming scum that may rise to top. Add bay leaves. 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 ½ cup increments as needed.
Add potatoes and carrots and continue to cook until potatoes are tender and sauce is reduced. Add bell peppers and continue to cook for about 1 to 2 minutes or until tender-crisp. Season with salt and pepper to taste. Serve hot.
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