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Tender Beef Mechado recipe

Estimated cooking time: 1 hour

Mechado Ingredients:

– 1 kilo of beef cut into chunks
-1/8 kilo of pork fat cut into strips
- 4 onions, peeled and quartered
– 5 medium potatoes, quartered (optional: fried)
-1 medium sized carrot, sliced in 1/2″ sections
-2 red bell pepper, sliced
-2 cups beef stock or 2 bouillon cubes dissolved in water
-3 bay leaves (laurel leaves)
-1/4 -cup vinegar
-2 cups tomato sauce or 1/2 cup tomato paste
-1 cup soy sauce
-salt & pepper to taste

Mechado Cooking Instructions:

• Cut an incision on the beef chunks and insert a pork strip in the middle (mitsa)

• In a casserole, combine the beef (with the fat), tomato sauce, soy sauce, bay leaves and beef stock. Bring to a boil and simmer until the beef is almost tender

• Add the vinegar and let boil for a minute or two

• Add the potatoes, onions, carrot, and bell pepper

•Let simmer until potatoes and carrots are cooked – occasionally stir to thicken sauce

• Serve hot with white rice

Beef Mechado Cooking Tips:

• Pressure cook the beef with the beef stock for faster cooking time.

• Fry the potatoes before adding to the casserole.

• Add 2 to 3 tablespoons of olive oil and stir when the mechado dish is almost done for added flavor.

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