Beef Mechado - Free Filipino Recipes by The Peach Kitchen

Two things that I love about Filipino dishes is that they taste hearty and delicious right when they’re freshly cooked…

…and they taste even better the next day when all the flavors had a chance to marry each other.

This is why I love leftover Menudo, Morcon, Caldereta and Adobo. The sauce and the meat become very tasty the next day.

What we used to do when cooking Mechado is to get a large chunk of beef and make an insertion in the middle to make way to a large strip of pork fat that will serve as a wick or “micha”. But since braising a large chuck of beef takes so much time, then we have  adapted into cooking just mechado with little chunks of meat. I think cooking with a smaller size of meat is better because then it gets to absorbs more flavor.

Today, I think I’ll be watching more crime/drama series, installing games into newly reformatted PCs and I’ll be playing with my daughter. These are the things that give flavor to my life.



Beef Mechado

Ingredients:

500g beef sirloin, cut into chunks
6 tbsp oil
3 clove garlic, minced
2 white onions,chopped
3 tbsp calamansi juice
¼ cup soy sauce
2 cup tomato sauce
2 large potatoes, cubed
1 carrot, cut into fat strips
4 pcs bay leaf

Directions:

Marinate beef cubes in soy sauce-calamansi mixture for 1-2 hours.
Fry potatoes in heated oil until the edges are a little brown and set aside
In a wok, heat around 2 tbsp cooking oil and sauté garlic and onions until onion become translucent.
Add beef and sear until a little brown
Pour in the beef marinade and the tomato sauce.
Add bayleaf
Simmer until beef is tender and the sauce is reduced into a thick gravy
Add potatoes and carrots
Simmer for a few minutes, season with salt and pepper to taste
Serve with rice or pandesal

Source: http://www.thepeachkitchen.com/2011/03/beef-mechado-filipino-beef-stew/