Monday, December 26, 2011
Beef Mechado - Free Filipino Recipes by Filipino Food Recipes
In Manila, you could request your wet market suki or favorite vendors to insert the pork fat on the beef roast, just say it's for Mechado.
YOUR SHOPPING LIST:
Top or Bottom Round Roast
IN THE PANTRY:
Salt and Pepper
2 pounds Top or Bottom Round Beef Roast, cut in 2-3 inch tubes
1/2 pound Pork Fat, cut in strips
5-6 Potatoes, cubed
4 cloves Garlic, minced
1 medium Onion, chopped
1/3 cup Vinegar
1 - 2 cups water
2 tablespoons Soy Sauce
1 small can tomato sauce
1 pc. Bay Leaf
Salt and Pepper
3 tablespoons cooking oil
PREPARATION TIME : 15 minutes
COOKING TIME : 60 minutes
1 Insert the pork fat by gashing the beef through the center. Season generously with salt and pepper.
2 Sear or brown the beef in a hot deep pan with 3 tablespoons oil. Brown all the sides and remove from heat.
3 Using the same pan, saute the garlic and onion.
4 Add the meat back in with the vinegar, bay leaf, tomato sauce and enough water to cover about 2/3 of the meat.
5 Simmer for 30 - 40 minutes, then put the potatoes in and cook for another 10 - 15 minutes, or until the potatoes are tender.
6 To serve, slice the beef about 1/2 inch thick, arrange the potatoes on the side and top everything with the sauce.
You can use a skirt steak for this recipe, roll the 1/4 inch thick steak with the pork fat in the middle, then secure the roll with a twine as you would a morcon.
Searing or browning the meat before braising seals the moisture in and adds to the flavor of the sauce.