Tuesday, December 27, 2011
Beef Mechado - Free Filipino Recipes by Lea Perrins Kitchen
1 kilo whole beef lump (kabilugan)
(2)1 Tbsp Lea & Perrins Worcestershire Sauce
(3)1 Tbsp fine salt
(4)1 Tbsp pepper
2 Tbsps butter or margarine
1 Tbsp garlic minced
1⁄2 cup onions, minced
(8)1 Tbsp Lea & Perrins Worcestershire Sauce.
(9) 1 Tbsp HP Sauce
(10)3 Tbsp granulated sugar
(11) 1 cup tomato sauce
(12) 1 tsp pepper
(13) 1 bay leaf
(14) 1⁄4 cup celery stalks sliced
(15) 4 cups water
4 Pcs carrots
4 pcs potatoes
3⁄4 cup all purose flour,dispersed in water
Season beef rump, with ingredients 2, 3, and 4; Then, brown beef in butter on a pan and set aside.
On the same pan, add minced garlic and minced onion, then transfer to a big pan and put beef together with ingredients 8,9,10,11,12,13,14,15, Cover and let boil.
Simmer over low fire for about 11⁄2 hours or until beef is tender. Beef may also be pressure cooked by using 1⁄2cup of water instead of 4 cups.
Lastly, add carrots and peeled potatoes cut into 2inch rounds and cook for another 15mins. Thicken the sauce with all purpose flour mixture.
Serve with rice and garnish with parsley. If possible, ask the butcher to insert 1inch strip of beef fat in the center of the meat.