Beef Mechado
1
kg - beef. I prefer to use the brisket (“camto” portion) or the spare
ribs portion. This contains enough fats that make the recipe juicer. Cut
into chunks.
2 cups - tomato sauce
1 bulb - big onion, quartered
5 cloves- garlic, chopped
¼ cup -soy sauce
½ cup – vinegar
1 pc - laurel leaf (bay leaf)
1/2 tsp. ground black pepper
2 pcs – bell pepper (red or green)
2 pcs - medium size potatoes, quartered - you may opt fry it in a separate pan or use as is.
1 pc - carrot, cut to about 1 inch
Fish sauce (patis) for seasoning.
2 cups - tomato sauce
1 bulb - big onion, quartered
5 cloves- garlic, chopped
¼ cup -soy sauce
½ cup – vinegar
1 pc - laurel leaf (bay leaf)
1/2 tsp. ground black pepper
2 pcs – bell pepper (red or green)
2 pcs - medium size potatoes, quartered - you may opt fry it in a separate pan or use as is.
1 pc - carrot, cut to about 1 inch
Fish sauce (patis) for seasoning.
Recipe Cooking Procedure:
1.
Put the beef in a deep pan and add enough water to cover the meat. Let
it boil for 10 minutes and remove the scum that will arise from the
liquid.
2. Add tomato sauce, onion, bell pepper, garlic, laurel leaf, soy sauce, vinegar, black pepper. Bring to boil then lower the heat and simmer for at least 3 hours or until the meat is tender. Stir occasionally. No need to add additional water if there are already enough build up oil until the meat becomes tender. Cover the pan during cooking.
3.Add potatoes and carrots and cook for at least 10 minutes or until vegetables becomes tender.
4. Add patis for seasoning.
5. Always serve hot.
2. Add tomato sauce, onion, bell pepper, garlic, laurel leaf, soy sauce, vinegar, black pepper. Bring to boil then lower the heat and simmer for at least 3 hours or until the meat is tender. Stir occasionally. No need to add additional water if there are already enough build up oil until the meat becomes tender. Cover the pan during cooking.
3.Add potatoes and carrots and cook for at least 10 minutes or until vegetables becomes tender.
4. Add patis for seasoning.
5. Always serve hot.
1 kg - beef. I prefer to use the
brisket (“camto” portion) or the spare ribs portion. This contains enough fats
that make the recipe juicer. Cut into chunks.
2 cups - tomato sauce
1 bulb - big onion, quartered
5 cloves- garlic, chopped
¼ cup -soy sauce
½ cup – vinegar
1 pc - laurel leaf (bay leaf)
1/2 tsp. ground black pepper
2 pcs – bell pepper (red or green)
2 pcs - medium size potatoes, quartered - you may opt fry it in a separate pan or use as is.
1 pc - carrot, cut to about 1 inch
Fish sauce (patis) for seasoning.
2 cups - tomato sauce
1 bulb - big onion, quartered
5 cloves- garlic, chopped
¼ cup -soy sauce
½ cup – vinegar
1 pc - laurel leaf (bay leaf)
1/2 tsp. ground black pepper
2 pcs – bell pepper (red or green)
2 pcs - medium size potatoes, quartered - you may opt fry it in a separate pan or use as is.
1 pc - carrot, cut to about 1 inch
Fish sauce (patis) for seasoning.
Cooking Instructions:
1. Put the beef in a deep pan and
add enough water to cover the meat. Let it boil for 10 minutes and remove the
scum that will arise from the liquid.
2. Add tomato sauce, onion, bell pepper, garlic, laurel leaf, soy sauce, vinegar, black pepper. Bring to boil then lower the heat and simmer for at least 3 hours or until the meat is tender. Stir occasionally. No need to add additional water if there are already enough build up oil until the meat becomes tender. Cover the pan during cooking.
3.Add potatoes and carrots and cook for at least 10 minutes or until vegetables becomes tender.
4. Add patis for seasoning.
5. Always serve hot.
2. Add tomato sauce, onion, bell pepper, garlic, laurel leaf, soy sauce, vinegar, black pepper. Bring to boil then lower the heat and simmer for at least 3 hours or until the meat is tender. Stir occasionally. No need to add additional water if there are already enough build up oil until the meat becomes tender. Cover the pan during cooking.
3.Add potatoes and carrots and cook for at least 10 minutes or until vegetables becomes tender.
4. Add patis for seasoning.
5. Always serve hot.
source: filipino food recipes
