Monday, December 26, 2011

Beef Mechado - Free Filipino Recipes by Overseas Pinoy Cooking


Special Beef Mechado, the traditional way of cooking mechado is done using whole beef round or kalitiran. Strips of pork fats are inserted through the length of the slab of beef at several locations. This procedure is called “mitchahan”, that’s how the dish name originated according to my research. The beef is then marinated with soy sauce and kalamansi juice mixture, overnight if using a large slab of beef. The marinated beef is then stewed/slow cooked with tomato sauce, a slice of dayap and other aromatic ingredients until tender. It is then serve in slices with the thick sauce. This cooking procedure is definitely considered special compared to the now common cooking of beef mechado (Click here to see how). Now impress you family members or your guests with this special beef mechado. Good luck.

Ingredients:

1/2 kilo beef, whole round
pork fats, cut into 1” strips
1/2 head garlic, chopped
1 large size onion, chopped
1 cup tomato sauce
2 medium size potato, quartered
1 large size carrot, cut into wedges
1 slice dayap or lemon with rind
1/4 cup soy sauce
2-3 tbsp. juice from lemon or kalamansi
1 tsp. peppercorn
2-3 pcs. bay leaf
salt and pepper
cooking oil

Cooking procedure:

Cut beef into 2 slabs/logs about the size soft drink can. Using a long thin blade knife, cut and make a hole along and through the length of the beef slabs. Insert the pork fats strips into the hole. Marinate the beef with the mixture of soy sauce and kalamansi juice for at least 4 hours or overnight. Using a frying pan brown meat on all sides in cooking oil remove from pan and keep aside. Using a sauce pan sauté garlic and onion. Add in browned beef slabs, tomato sauce, lemon slice, peppercorn and bay leaf stir cook for 2-3 minutes. Add 4-6 cups of water bring to a boil and simmer for 1 1/2 to 2 hours or until tender, add more water as necessary. Add in potatoes and carrots and continue to cook for 3-5 minutes or potatoes and carrots are tender and the liquid has turn into thick sauce. Season with salt and pepper to taste. To serve slice meat and arrange on a platter, pour over the sauce.

Source: http://www.overseaspinoycooking.net/2009/12/special-beef-mechado.html

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