Description
Mechado is a popular dish Philippines that is made out of slowly braised beef lardoned with fat in the middle then cooked in tomatoes and spices
Ingredients
Scale
Stew
- 1 kg uncut chuck pot roast, preferably log shaped
- 200 g pork fat, sliced into long strips
- 2 large white onions, chopped
- 2 medium potatoes, quartered
- 1 large sized carrot, sliced
- 2 red capsicum, sliced
- 3 bay leaves
- 1 large can tomato puree (tomato sauce)
- 3 cups beef stock
- 1/4 cup soy sauce, Philippine Soy Sauce no substitutes
- 2 tbsp vinegar
- 6 cloves garlic, minced
- freshly ground black pepper
- salt
- oil
Marinade
- 4 tbsp vinegar
- 4 tbsp soy sauce
- juice from 2 lemons
- 1 head garlic, minced
- freshly ground black pepper
- salt
- oil
Instructions
- Insert pork fat strips in the middle of beef chuck by cutting an incision in the middle. Once finished cut beef into 1 inch thick pieces then set aside.
- In a zip lock bag combine and mix together all marinade ingredients, add the beef then close the bag. Marinate beef for at least 24 hrs.
- Drain beef from the marinade. Prepare a deep pot and add oil. Add beef and brown on all sides then set aside.
- Add garlic and onions then sauté until onions turn translucent.
- Add in the beef, stock, tomato puree, soy sauce and bay leaves. Bring to a boil and simmer for 45 minutes adding water occasionally if needed.
- Deep fry potatoes then set aside.
- Add the vinegar and carrots to the beef pot then simmer for 20 more minutes.
- Add the potatoes and capsicum then simmer for 10 minutes, season with salt and freshly ground black pepper.